Barley Salad with Arugula Pesto, Green Beans and Zucchini

To prepare the barley salad with arugula pesto, green beans, and zucchini, first bring a pot of salted water to a boil and cook the barley for the time indicated on the package 1. Meanwhile, put another pot on the stove with salted water to boil for the vegetables and prepare the other ingredients: wash and trim the zucchini 2, then cut them into rounds 3.

Trim the green beans as well 4 and cut them into 2-3 parts 5, then cut the cherry tomatoes in half 6.

Add the green beans to the boiling water 7 and, after 5 minutes, also add the zucchini 8. Cook the vegetables for about 10 minutes; they should still be crunchy. Once the barley cooking time has elapsed, drain it into a large bowl 9.

Now prepare the arugula pesto: wash and dry the arugula, then place it in a tall, narrow container along with the pine nuts 10, grated Parmigiano Reggiano cheese 11, and a couple of ice cubes 12.

Salt, pepper 13 and add about 5 tablespoons of oil 14. Blend with an immersion blender to obtain a creamy and homogeneous sauce; if necessary, add more oil to achieve the desired consistency. Pour the arugula pesto into the bowl with the barley 15 and mix well.

Add the green beans with zucchini 16 and the cherry tomatoes 17. Mix everything and serve your barley salad with arugula pesto, green beans, and zucchini 18!