Orecchiette with coriander pesto, barley and rocket

15saves
55min


11 people made this

About this recipe: A gourmet vegetarian pasta dish that's worth making. You can make this with other fresh herbs. Serve with plenty of freshly grated Parmesan.

KRISTINLEE8

Ingredients
Serves: 4 

  • 350ml (12 fl oz) water
  • 100g (4 oz) pearl barley
  • 1/2 (500g) pack orecchiette pasta
  • 1 bunch fresh coriander
  • 1/2 bunch spring onions
  • 175g (6 oz) cherry tomatoes, halved
  • 100ml (4 fl oz) vegetable stock
  • 50g (2 oz) Parmesan cheese
  • good handful torn rocket leaves
  • salt and freshly ground black pepper to taste

Method
Prep: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.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

Similar recipes

Recently viewed

Reviews (0)

Write a review

Click on stars to rate

More collections