- 1 1/2 cups water
- 1/2 cup pearl barley
- 8 ounces uncooked orecchiette pasta
- 1 bunch cilantro
- 1/2 bunch green onions
- 1 cup grape tomatoes, halved
- 1/2 cup vegetable broth
- 1/4 cup Parmesan cheese
- 1 cup torn arugula leaves
- salt and pepper to taste
- 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.