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Pasta with Cilantro Pesto and Barley

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Pasta with Cilantro Pesto and Barley

Directions

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Ingredients :

  • 1 ½ cups water
  • ½ cup pearl barley
  • 8 ounces uncooked orecchiette pasta
  • 1 bunch cilantro
  • ½ bunch green onions
  • 1 cup grape tomatoes
  • halved
  • ½ cup vegetable broth
  • ¼ cup Parmesan cheese
  • 1 cup torn arugula leaves
  • salt and pepper to taste
  • Methods :

  • In a saucepan, bring the 1 1/2 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
  • Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 8 to 10 minutes or until al dente; drain.
  • In a food processor, finely chop the cilantro, green onions, and 1/2 the tomatoes. Mix in the broth and Parmesan cheese, and process until well blended.
  • In a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. Season with salt and pepper, and serve immediately.
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