Barley Salad with Arugula Pesto, Green Beans and Zucchini

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

Trim the campo da golf beans as well 4 and cut them into 2-3 parts 5then cut the cherry tomatoes per half 6.

Add the campo da golf beans to the boiling vater 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 contuso: wash and dry the arugula, then place it per a tall, narrow container along with the pine nuts 10grated Parmigiano Reggiano cheese 11and 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 contuso into the bowl with the barley 15 and well.

Add the campo da golf beans with zucchini 16 and the cherry tomatoes 17. everything and serve your barley salad with arugula contuso, campo da golf beans, and zucchini 18!