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White Bean Barley with Arugula Pesto

Water

Salt & Pepper

Whole Almonds

Parmesan

Olive Oil

Garlic

Scallions

Chopped Almonds

White Beans

Baby Arugula

Pearled Barley

Lemon

Combine the barley and water. Bring to a boil, reduce heat and simmer until the grains are tender but still chewy, about 12 minutes. 

For the pesto, combine the garlic, arugula, whole almonds, Parmesan, lemon juice, salt and pepper in a food processor and finely chop them.

With the motor running, drizzle the olive oil through the feeder tube and puree the ingredients until they are smooth and combined.

In a large bowl, combine the barley, arugula pesto and cannellini beans and stir them together.

Fold in the remaining arugula, chopped almonds and parmesan.

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White Bean Barley with Arugula Pesto