Pasta with Cilantro Pesto and Barley

This pasta dish is completely virtuous and completely delicious. And it's easy! Use any short, substantial pasta you like if you can't find orechietti. You can also make this with other fresh herbs. Good with more Parmesan on top!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 413 Calories

Ingredients

• salt and pepper to taste
• 1 bunch cilantro
• 1 cup grape tomatoes, halved
• 1 cup torn arugula leaves
• 8 ounces uncooked orecchiette pasta
• 0.25 cup Parmesan cheese
• 1.5 cups water
• 0.5 cup vegetable broth
• 0.5 cup pearl barley
• 0.5 bunch green onions

Recipe Instructions

Step 1

In a saucepan, bring the 1 1/2 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.

Step 2

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.

Step 3

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.

Step 4

In a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. Season with salt and pepper, and serve immediately.