Pasta with Cilantro Pesto and Barley

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.