Kasha Varnishkes (Farfalle Pasta with Buckwheat)

1. 1

   Coat the kasha with the beaten egg and place in a heavy skillet.

2. 2

   Stir fry for a couple of minutes.

3. 3

   Add the water, butter and salt, bring to a boil, cover and reduce the heat to low.

4. 4

   Cook for about 10 minutes until the water is absorbed.

5. 5

   While the kasha is cooking, prepare the pasta.

6. 6

   Add half the butter and onion to a pan and saute until the onions are soft and translucent.

7. 7

   Cook the pasta according to package directions.

8. 8

   Stir in the remaining butter, sauteed onions, kasha and chives.

9. 9

   Makes approximately 8 side servings or 4 entree servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.