Pasta with Coriander Pesto & Barley

Total Time

55 Minutes

Servings

4

Ingredients

• 1 1/2 cups water
• 1/2 cup pearl barley
• 8 ounces uncooked orecchiette pasta
• 1 bunch coriander
• 1/2 bunch spring onions
• 1 cup grape tomatoes, halved
• 1/2 cup vegetable broth
• 1/4 cup Parmesan cheese
• 1 cup torn rocket leaves
• salt and pepper to taste

Instructions

1. In a saucepan, bring the 1 1/2 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
2. Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 8 to 10 minutes or until al dente; drain.
3. In a food processor, finely chop the coriander, spring onions, and 1/2 the tomatoes. Mix in the broth and Parmesan cheese, and process until well blended.
4. In a large bowl, toss the barley, pasta, coriander mixture, remaining tomatoes, and rocket.
5. Season with salt and pepper, and serve immediately.