Pasta With Mushrooms And Kasha - Kasha Varnishkes

• kosher salt and pepper
• 12 ounces farfalle pasta (about 4 1/2 cups)
• 1/2 cup kasha (found in the grains or international aisle of the supermarket)
• 1/4 cup olive oil
• 2 onions, chopped
• 1 1/2 pounds button mushrooms, thinly sliced
• 1/2 cup chopped fresh flat-leaf parsley or dill
• 2 tablespoons butter

1. 1. Bring a large pot of water to a boil and add 1 tablespoon salt.
2. 2. Add the pasta and kasha and cook until the pasta is al dente and the kasha just tender, 10 to 12 minutes. Reserve 1 cup of the cooking water, drain, and return the pasta and kasha to the pot.
3. 3. Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden, 12 to 15 minutes.
4. 4. Add the mushrooms and cook, stirring occasionally, until tender, 8 to 10 minutes.
5. 5. Add the mushroom mixture to the drained pasta and kasha. Stir in the parsley, butter, reserved pasta water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

kosher salt, pasta, kasha, olive oil, onions, button mushrooms, parsley, butter

Taken from www.epicurious.com/recipes/member/views/pasta-with-mushrooms-and-kasha-kasha-varnishkes-52004291 (may not work)