Pasta with Barley and Coriander Pesto

•    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

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.