1 cup (250 ml) kasha (toasted buckwheat groats)

1 egg, lightly beaten

3 cups (750 ml) boiling water

1/2 lb (225 g) farfalle (bow-tie pasta)

1/4 cup (60 ml) olive oil

3 chopped shallots

Salt and pepper

In a bowl, combine the kasha and the egg.

In a skillet over high heat, cook the kasha mixture, stirring constantly, until the groats are dry and loose.

Add the boiling water. Season with salt and pepper. Cover and simmer until all the water has been absorbed and the kasha is tender, about 15 minutes. Fluff with a fork.

Meanwhile, cook the pasta. Drain. In the same skillet, soften the shallots in the olive oil. Add kasha and pasta, and toss to heat. Serve with Mona’s Brisket.

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