Ingredients
4
4 servings
- •1.5 cups water
- •0.5 cup pearl barley
- •8 ounces uncooked orecchiette pasta
- •1 bunch cilantro
- •0.5 bunch green onions
- •1 cup grape tomatoes, halved
- •0.5 cup vegetable broth
- •0.25 cup Parmesan cheese
- •1 cup torn arugula leaves
- •salt and pepper to taste
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 413
- Carbohydrate: 82g
- Fat: 4g
- Fiber: 9g
- Protein: 14g
- Sugar: 2g
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