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Pasta with Cilantro Pesto and Barley



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.