Pasta with Cilantro Pesto and Barley

Pasta with Cilantro Pesto and Barley

6
KRISTINLEE8 0

"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!"
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Ingredients

55 m servings 412 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 81.6g
  • 26%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.
  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.
  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.
  4. In a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. Season with salt and pepper, and serve immediately.

Reviews

6
  1. 9 Ratings

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Most helpful positive review

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, ins...

Most helpful critical review

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...

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...

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, ins...

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 ba...

Really great!

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 wou...