Pasta with Barley and Coriander Pesto

    55 minutes

    I make this delicious vegetarian pasta with coriander pesto but you can use other fresh herbs. Serve with plenty of freshly grated Parmesan.

    13 people made this

    Serves: 4 

    • 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

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a saucepan, bring the water to the boil. Stir in the barley. Reduce heat, cover and simmer 30 minutes.
    2. Cook pasta according to package instructions; drain.
    3. 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.
    4. In a large bowl, toss the barley, pasta, coriander mixture, remaining tomatoes and rocket. Season with salt and pepper and serve immediately.

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    Reviews in English (8)


    Something else. 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


    Really great!  -  29 Sep 2008


    I love cilantro and arugula but I couldn't even finish eating my large batch of this recipe. Something about the competing strong flavors of these greens made the dish tangy in a way that tasted almost like it had gone bad.  -  23 Aug 2008  (Review from Allrecipes USA and Canada)