"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!" — KRISTINLEE8
Watch video tips and tricks
1 1/2 cups
uncooked orecchiette pasta
grape tomatoes, halved
torn arugula leaves
salt and pepper to taste
Tried this recipe - it was fabulous! I made a few changes. I added lemon juice (to taste). I used my leftover pasta from the night before, so I served it room temp over mixed wild greens, instead of mixing in arugula. I garnished with grated parmesan and cilantro leaves. So good I will make it for the Fourth of July Potluck! Thanks for this recipe!
I love cilantro and arugula but I couldn't even finish eating my large batch of this recipe. Something about the competing strong flavors of these greens made the dish tangy in a way that tasted almost like it had gone bad.
A tasty dish. The trick is to have everything hot at once so my advice is to make the pesto first. Then start the barley. I used Penne Rigate Pasta and put it into the prepared water when the barley had 11 minutes left to cook; exactly as long as the pasta took to be al dente. During those 11 minutes I recommend transferring the pesto to a microwave safe dish and heating it just before pouring it over the cooked pasta and barley. Last of all add arugula and tomato halves. I could not find arugula so baby spinach leaves worked perfectly. I forgot to read the reviews before making but think the lemon juice might be a good addition. If you have a meat lover some cooked hot turkey sausage in slices is another idea although it kills the calories and the vegetarian presentation. Don't hesitate to try this one. It is a keeper!
I loved the pesto sauce!! I added chopped, cooked chicken to mine and used spinach instead of arugula. Thanks!
This is a good salad if you LOVE cilantro. I happen to be one that does, but my children do not. I think that if it had some more vegetables and maybe some sort of vinegarette dressing it would be appealing to my family. I may try this one again, but with some modification.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta with Cilantro Pesto and Barley
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 363
** Calories from Fat: 31
A simple chicken pasta with pesto and sun-dried tomatoes.
See how to make a simple, flavorful fresh tomato sauce for pasta.
See how to make a healthy, rustic Italian-inspired pasta.