Pasta with Cilantro Pesto and Barley Recipe

Ingredients
<br>- 1 1/2 cups water
<br>- 1/2 cup pearl barley
<br>- 8 ounces uncooked orecchiette pasta
<br>- 1 bunch cilantro
<br>- 1/2 bunch green onions
<br>- 1 cup grape tomatoes, halved
<br>- 1/2 cup vegetable broth
<br>- 1/4 cup Parmesan cheese
<br>- 1 cup torn arugula leaves
<br>- salt and pepper to taste
<br><p></p>Directions
<br>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.
<br>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.
<br>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.
<br>step 4: In a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. Season with salt and pepper, and serve immediately.
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Ingredients
- 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

Directions
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.

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