This recipe combines the nutty flavor of buckwheat kasha with the comforting texture of farfalle pasta, resulting in a hearty and satisfying dish. It's a delicious way to incorporate whole grains into your meal.
Ingredients: 1 cup buckwheat kasha. 2 cups farfalle pasta. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 2 cups vegetable broth. Salt and pepper to taste. Chopped parsley for garnish.
Instructions: Follow the directions on the package to cook farfalle pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a different pot over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Put the buckwheat kasha in the pot and toast it for two to three minutes, stirring it around a lot. Set the pot on low heat and add the vegetable broth. Put the lid on and cook for 10 to 12 minutes, or until the buckwheat is soft and the liquid is gone. After the buckwheat is done cooking, add the cooked farfalle pasta and mix it in. Add pepper and salt to taste. Add chopped parsley as a garnish before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
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