Best 3 Pasta With Cilantro Pesto And Barley Recipes

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Indulge in a delightful culinary journey with Pasta with Cilantro Pesto and Barley, a vibrant fusion of flavors and textures that will tantalize your taste buds. This delectable dish combines the zesty freshness of cilantro pesto with the hearty goodness of barley, creating a symphony of flavors that is simply irresistible. Discover the art of crafting this delectable pasta dish, along with two additional mouthwatering recipes: a refreshing Cucumber, Tomato, and Avocado Salad, and a tantalizing Lemon Blueberry Cake that will leave you craving for more. Embark on this culinary adventure and elevate your taste buds to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

PESTO PASTA RECIPE WITH TOMATOES AND MOZZARELLA



Pesto Pasta Recipe with Tomatoes and Mozzarella image

Here's how to make the best pesto pasta, perfectly coated in sauce for maximum flavor! Add in juicy roasted tomatoes and fresh mozzarella for the perfect dinner.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 8

2 lb small tomatoes (halved)
Kosher salt and black pepper
2 garlic cloves (minced)
Extra virgin olive oil
1 lb thin spaghetti
1 cup basil pesto (I used this homemade pesto recipe)
6 oz fresh baby mozzarella
Fresh basil (for garnish)

Steps:

  • Heat the oven to 450 degrees F and arrange a rack in the middle.
  • In a larger bowl, toss the tomatoes with kosher salt, black pepper, garlic and extra virgin olive oil. Transfer to a sheet-pan and bake in heated oven 25 to 35 minutes or just until the tomatoes collapse and develop some char (if you don't want them too soft, take the tomatoes out earlier). When ready, remove from the oven. (See notes)
  • While the tomatoes are roasting, cook the spaghetti in boiling water according to the package to al dente (about 10 minutes). Reserve ½ cup of the pasta cooking water. Drain the pasta.
  • Transfer the cooked spaghetti to a large bowl (same bowl used earlier for the tomatoes). Add the pesto and toss to coat. If you need to, add a little bit of the pasta cooking water to help mix it evenly. Taste, and if needed, add a bit of kosher salt and black pepper to season.
  • Add the roasted tomatoes and mozzarella to the bowl of pasta. Toss to combine. Serve warm. Garnish with fresh basil, if you like.

Nutrition Facts : Calories 516.4 kcal, Carbohydrate 66 g, Protein 16.6 g, Fat 20.8 g, SaturatedFat 4.2 g, Cholesterol 10.1 mg, Sodium 412.2 mg, Fiber 4.9 g, Sugar 7.3 g, ServingSize 1 serving

CILANTRO PESTO PASTA



Cilantro Pesto Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 9

1 clove garlic, cracked away from the skin
2 inches fresh ginger root, chopped
1 teaspoon crushed red pepper flakes
3 ounces, about 1/2 cup, macadamia nuts
1 lime, juiced
1 cup cilantro leaves
1/2 cup evoo -- extra-virgin olive oil, eyeball it
1 teaspoon coarse salt, eyeball it in palm of your hand
1 pound spaghetti, cooked to al dente, 1/2 cup pasta water reserved

Steps:

  • Place first 8 ingredients in food processor or blender and blend until smooth, then add the pasta water. Toss with hot pasta, adjust seasonings, then serve immediately.

SPAGHETTI WITH CILANTRO SAUCE



Spaghetti with Cilantro Sauce image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 9

12 ounces linguine
1 cup packed cilantro leaves and slender stems
1 cup packed cilantro leaves and slender stems
2/3 chicken stock
3 tablespoons extra virgin olive oil
1/2 cup shallots or onions, minced
2 teaspoons garlic, minced
1 pound tomatoes, peeled, seeded, diced and drained
Kosher salt to taste

Steps:

  • In a large saucepan of salted boiling water add spaghetti and cook until al dente.
  • Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook stirring occasionally for 3 to 5 minutes or until the onion is soft.
  • Add the tomatoes, cilantro, broth and salt and simmer 2 minutes. Drain pasta, add to saucepan and cook tossing until combined well. Transfer to a warm serving platter and serve hot.

Tips:

  • For the most flavorful pesto, use fresh cilantro and basil. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
  • To make a vegan pesto, omit the Parmesan cheese and use nutritional yeast instead.
  • If you don't have barley on hand, you can use another type of grain, such as quinoa, rice, or farro.
  • To make the dish more flavorful, add a splash of white wine or lemon juice to the pesto.
  • Serve the pasta with a side of roasted vegetables or a salad for a complete meal.

Conclusion:

This pasta with cilantro pesto and barley is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The pesto is flavorful and herbaceous, and the barley adds a hearty and nutty flavor. This dish is also a great way to use up leftover cooked barley. So next time you're looking for a flavorful and healthy pasta dish, give this recipe a try!

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