Kasha Varnishkes (Farfalle Pasta with Buckwheat)

• 1 cup Kasha (buckwheat)
• 1 whole Egg
• 2 cups Water
• 1 Tablespoon Unsalted Butter
• 1/2 teaspoons Salt, Or To Taste
• 2 Tablespoons Unsalted Butter, Divided
• 1 whole Onion, Peeled And Diced
• 1 pound Bow Tie Pasta (fafalle)
• 1 Tablespoon Chopped Chives

1. Coat the kasha with the beaten egg and place in a heavy skillet.
2. Stir fry for a couple of minutes.
3. Add the water, butter and salt, bring to a boil, cover and reduce the heat to low.
4. Cook for about 10 minutes until the water is absorbed.
5. While the kasha is cooking, prepare the pasta.
6. Add half the butter and onion to a pan and saute until the onions are soft and translucent.
7. Cook the pasta according to package directions.
8. Stir in the remaining butter, sauteed onions, kasha and chives.
9. Makes approximately 8 side servings or 4 entree servings.

kasha, egg, water, butter, salt, unsalted butter, onion, pasta, chives

Taken from tastykitchen.com/recipes/main-courses/kasha-varnishkes-farfalle-pasta-with-buckwheat/ (may not work)