Sides & Salads

Pearl Barley with Courgette, Peas & Lemon

Serves: 4
Preparation time: 10 minutes
Cooking time: 35 minutes


  • 190g pearl barley
  • 3/4 tsp salt, divided
  • 4 tbsp Filippo Berio Classico Olive Oil
  • 2 courgettes, chopped
  • 2 tsp lemon zest
  • 1/4 tsp pepper
  • 150g fresh or frozen peas
  • 50g Filippo Berio Classic Pesto
  • 2 tbsp lemon juice


  1. Bring 700ml water to boil in saucepan; add pearl barley and 1/2 tsp salt. Reduce heat to medium-low; cover and cook for 25 to 30 minutes or until tender but still firm. Drain well.
  2. Meanwhile, heat oil in large skillet set over medium heat; cook courgette, lemon zest, remaining salt and pepper for 3 to 4 minutes or until courgette starts to soften and brown.
  1. Stir in peas and cook for about 2 minutes or until tender or thawed. Stir in pearl barley and pesto; cook for 3 to 5 minutes or until well coated and heated through. Drizzle lemon juice over top.