Ingredients

The following ingredients have 4 Servings
  • 8 oz bow-tie pasta (unooked )
  • 1 cup buckwheat groats (uncooked)
  • Water (for cooking pasta and buckwheat)
  • 1 medium onion (finely chopped)
  • 4 tablespoons olive oil (divided)
  • ¼ cup parsley (roughly chopped)
  • Salt & pepper (to taste)
  • Optional: red pepper flakes (or grated parmesan for serving)

Instruction

  • Cook pasta according to package directions. I like mine to be really al dente for this dish. Drain and rinse with cold water. 
  • While pasta is cooking, also cook the buckwheat according to the package directions. If you would like add extra flavor to the dish, cook the buckwheat in veggie broth. Drain and rinse with cold water, and transfer back to the pot. 
  • In a large skillet over medium-high heat, stir fry the chopped onion for 3-5 minutes in 2 tablespoons of olive oil, or until it softens and starts turning golden brown. 
  • Add the cooked buckwheat, and stir fry on high for 3-5 minutes, until the buckwheat starts to brown. Season with salt and pepper to taste. Feel free to add some red pepper flakes if you like things spicy. 
  • Add the buckwheat/onion mixture to the pasta. Stir in chopped parsley, and remaining 2 tablespoons of olive oil. Mix well. If it looks dry, add another glug of olive oil. Taste it and add more salt/pepper if desired. Serve warm. Add some freshly grated parmesan if you like.