The pesto gets tossed up with that pasta and saucified with a little water, freshified with some little heirloom tomatoes, and yummified with a little cheese.
Pasta With Cilantro Pesto And Barley
Vegan pesto pasta salad from eating bird food.
Recipe Summary Pasta With Cilantro Pesto And Barley
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!Ingredients | Healthy Pasta Recipes Pesto
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
Directions
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.
Info | Healthy Pasta Recipes Pesto
prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
Healthy Pasta Recipes Pesto / Cleaning out your fridge has never for a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp.
