Pasta with Cilantro Pesto and Barley recipe
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Ingredients
- 1 ½ cups water ½ cup pearl barley 8 ounces uncooked orecchiette pasta 1 bunch cilantro ½ bunch green onions 1 cup grape tomatoes, halved ½ cup vegetable broth ¼ cup Parmesan cheese 1 cup torn arugula leaves salt and pepper to taste
Nutrition Info
- 412.5 caloriescarbohydrate: 81.6 gcholesterol: 4.4 mgfat: 3.6 gfiber: 8.7 gprotein: 14.2 gsaturatedFat: 1.3 gservingSize: -sodium: 303.1 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Pasta with Cilantro Pesto and Barley
Directions
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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.