Barley and Bow Tie Pasta Recipe
Ingredients
| Bow tie pasta - 8 oz | ||
| Olive oil | 3 Tablespoon, divided | |
| Pine nuts/almonds - 1 cup, slivered if almonds | ||
| Carrots | 4 | |
| Onion | 1 | |
| Pearl barley - 2 cups | ||
| Beef Stock | 4 Cup (16 tbs) | |
| Currants | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Water | 2 Cup (16 tbs) | |
| Mint | 2 Tablespoon, chopped | |
Directions
GETTING READY
1. In a large pot bring water to a boil and cook pasta in it according to label directions to the al dente stage; drain, rinse under cold water and toss with a tablespoon of olive oil to prevent sticking
2. Cover and refrigerate it overnight
MAKING
3. In a large saucepan, heat the rets of the olive oil and cook pine nuts in it till golden; turn the heat down to low
4. Add carrots and onion and cook for another five minutes, stirring once in a while, until onion turns translucent
5. Add barley and stir around for a couple of minutes until it is heated through; add stock, currants, salt, pepper and water, turn the heat to high and allow to boil
6. Turn the heat down to medium low, cover adn simmer gently for fifty minutes until the liquid is absorbed adn barley is just tender
7. Add cooked pasta to it along with a tasblespoon of mint, cover and simmer for another five minutes till pasta is heated through
SERVING
8. Add to a warm serving dish, garnish with the rest of the mint and serve
1. In a large pot bring water to a boil and cook pasta in it according to label directions to the al dente stage; drain, rinse under cold water and toss with a tablespoon of olive oil to prevent sticking
2. Cover and refrigerate it overnight
MAKING
3. In a large saucepan, heat the rets of the olive oil and cook pine nuts in it till golden; turn the heat down to low
4. Add carrots and onion and cook for another five minutes, stirring once in a while, until onion turns translucent
5. Add barley and stir around for a couple of minutes until it is heated through; add stock, currants, salt, pepper and water, turn the heat to high and allow to boil
6. Turn the heat down to medium low, cover adn simmer gently for fifty minutes until the liquid is absorbed adn barley is just tender
7. Add cooked pasta to it along with a tasblespoon of mint, cover and simmer for another five minutes till pasta is heated through
SERVING
8. Add to a warm serving dish, garnish with the rest of the mint and serve
Chef
