Pasta with Cilantro Pesto and Barley

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Pasta with Cilantro Pesto and Barley

1 1/2 cups water

1/2 cup pearl barley

8 ounces uncooked orecchiette pasta

1 bunch cilantro

1/2 bunch green onions

1 cup grape tomatoes, halved

1/2 cup vegetable broth

1/4 cup Parmesan cheese

1 cup torn arugula leaves

salt and pepper to taste

 

 

 

 

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.

 

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.

 

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.

 

4.In a large bowl, toss the barley, pasta, cilantro mixture,

remaining tomatoes, and arugula. Season with salt and pepper, and

serve immediately.

 

Yields: 4 servings

Prep Time: 15 Minutes

Cook Time: 40 Minutes Ready In: 55 Minutes

Submitted by: KRISTINLEE8 to allrecipes.com

Formatted by Chupa Babi in MC

 

AuthorNote: " 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! "

 

ChupaNote: adapts beautifully to instant barley and other types of

pasta. Just adjust cooking times. I really like feta better with

arugula. It gets that salty spicy thing going.

 

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