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Pasta with Barley and Coriander Pesto

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  •    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.