Kasha and Bowties (Kasha Varnishkas)
1 (13.75 ounce) can chicken broth
¾ cup kasha (toasted buckwheat groats)
1 (12 ounce) package bow tie-shaped egg noodles
2 tablespoons olive oil
1 pinch salt and pepper to taste
In a saucepan, bring the chicken broth to a boil with the kasha. Reduce the heat and simmer, uncovered, for 15 minutes.
Bring pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and rinse with cold water.
Pour the oil in a skillet over medium heat. Cook and stir the onions in the oil until lightly browned, 7 to 10 minutes. Stir the drained pasta and kasha into the onions, and season to taste with salt and pepper.
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