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|Pasta with Cilantro Pesto and Barley|
"This pasta dish is absolutely virtuous and absolutely delicious. And it is easy! Use any quick, sizeable pasta you like if you can't find orechietti. You can also make this with different clean herbs. Good with extra Parmesan on top!"
- 1 half cups water
- half cup pearl barley
- 8 oz. Raw orecchiette pasta
- 1 bunch cilantro
- half bunch inexperienced onions
- 1 cup grape tomatoes, halved
- half cup vegetable broth
- 1/four cup Parmesan cheese
- 1 cup torn arugula leaves
- salt and pepper to taste
|Prep : 15M||Cook : 4M||Ready in : 55M|
- In a saucepan, bring the 1 half cups water to a boil. Stir in the barley. Reduce warmness, cover, and simmer 30 minutes.
- Bring a massive pot of lightly salted water to a boil. Add orecchiette pasta, and cook dinner for eight to 10 minutes or until al dente; drain.
- In a food processor, finely chop the cilantro, inexperienced onions, and half the tomatoes. Mix within the broth and Parmesan cheese, and process until well mixed.
- In a large bowl, toss the barley, pasta, cilantro combination, closing tomatoes, and arugula. Season with salt and pepper, and serve straight away.
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