Barley Salad with Arugula Pesto, Green Beans, and Zucchini

The barley salad with arugula pesto, green beans, and zucchini is a summer dish, fresh and colorful, perfect for a light but nutritious lunch. Here is the recipe:

Ingredients

• 200 g of pearled barley
• 100 g of green beans
• 2 medium zucchinis
• 50 g of arugula
• 30 g of toasted pine nuts
• 30 g of grated Parmesan cheese
• 1 clove of garlic
• Extra virgin olive oil as needed
• Salt as needed
• Pepper as needed

Preparation

1. Cook the barley in a pot with plenty of salted water, following the cooking times indicated on the package to achieve an al dente texture. Once ready, drain it and run it under cold water to stop the cooking process and cool it down.
2. Clean the green beans and remove the ends. Cut them into small pieces and blanch them in boiling salted water for about 6-7 minutes. Drain them and put them in ice water to maintain their bright color.
3. Wash the zucchinis, trim their ends and cut them into rounds or cubes, as you prefer. Sauté the zucchini in a pan with a drizzle of oil and a pinch of salt until they are lightly golden but still crunchy.
4. To prepare the arugula pesto, put the arugula, toasted pine nuts, Parmesan cheese, garlic (which you can omit if you prefer a milder flavor), salt, pepper, and extra virgin olive oil in a blender. Blend everything until you get a smooth cream. If necessary, add more oil to reach the desired consistency.
5. In a large bowl, combine the cooled barley with the green beans, zucchinis, and arugula pesto. Mix well to blend all the ingredients together.
6. Leave to rest in the refrigerator for at least 30 minutes before serving, so the flavors can meld together well.

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