Pasta with Cilantro Pesto and Barley recipe

4 servings

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

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.