PASTA WITH MUSHROOMS AND KASHA - KASHA VARNISHKES

PASTA WITH MUSHROOMS AND KASHA - KASHA VARNISHKES image

Yield 4 Servings

Number Of Ingredients 8

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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

Steps:

1. Bring a large pot of water to a boil and add 1 tablespoon salt. 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. 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. Add the mushrooms and cook, stirring occasionally, until tender, 8 to 10 minutes. 5. Add the mushroom mixture to the drained pasta and kasha. Stir in the parsley, butter, reserved pasta water, ½ teaspoon salt, and ¼ teaspoon pepper.