Orecchiette with coriander pesto, barley and rocket

    Orecchiette with coriander pesto, barley and rocket


    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.

    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

    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.

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