Pasta with Barley and Coriander Pesto
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I make this delicious vegetarian pasta with coriander pesto but you can use other fresh herbs. Serve with plenty of freshly grated Parmesan.
1 3/8 cups (350ml) water
100g pearl barley
250g orecchiette or shell pasta
1 bunch fresh coriander
1/2 bunch spring onions
175g cherry tomatoes, halved
100ml vegetable stock
50g Parmesan cheese
good handful torn rocket leaves
salt and freshly ground black pepper to taste
15 min › Cook:
40 min › Ready in:
In a saucepan, bring the water to the boil. Stir in the barley. Reduce heat, cover and simmer 30 minutes.
Cook pasta according to package instructions; drain.
In a food processor, finely chop the coriander, spring onions and half of the tomatoes. Mix in the stock and Parmesan cheese and process until well blended.
In a large bowl, toss the barley, pasta, coriander mixture, remaining tomatoes and rocket. Season with salt and pepper and serve immediately.
Tried this recipe - it was fabulous! I made a few changes. I added lemon juice (to taste). I used my leftover pasta from the night before, so I served it room temp over mixed wild greens, instead of mixing in rocket. I garnished with grated parmesan and coriander leaves. Thanks for this recipe!
- 29 Sep 2008
- 29 Sep 2008
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