Diet & Nutrition

Pasta with Barley and Coriander Pesto

By AMC Team 1 min read

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Ingredients

  •    350ml water
  •     100g pearl barley
  •     2x 125g pkt Slendier Spaghetti
  •    1 bunch fresh coriander
  •    ½  bunch spring onions
  •    175g cherry tomatoes, halved
  •    100ml vegetable stock
  •    50g Parmesan cheese
  •    A good handful torn rocket leaves
  •   Salt and freshly ground black pepper to taste

Method

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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About The Author - AMC Team

Our review committee — comprising Simran Chadha, Sheetal Raj, Marina Golubovic, Hayley Derwent and Samantha Mainland — bring together their wealth of knowledge to offer our patients and website visitors interesting and insightful articles to help you understand the symptoms you are experiencing and how to relieve them.

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