Pasta with Cilantro Pesto and Barley
1 ½ cups water
½ cup pearl barley
8 ounces uncooked orecchiette pasta
1 bunch cilantro
½ bunch green onions
1 cup grape tomatoes
½ cup vegetable broth
¼ cup Parmesan cheese
1 cup torn arugula leaves
salt and pepper to taste
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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