Kasha-and-Bowties-Kasha-Varnishkas

Ingredients

• 1 cup uncooked bowtie pasta
• 1/2 cup uncooked kasha
• 1/2 cup uncooked varnishkas
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Directions

1. Cook the bowtie pasta according to package instructions.
2. In a medium saucepan, heat the butter and olive oil over medium-high heat.
3. Add the kasha and stir to coat with the butter and oil.
4. Toast the kasha for 1-2 minutes, stirring constantly.
5. Add the varnishkas and stir to combine.
6. Add the garlic and onion powder, salt, and pepper.
7. Stir in the cooked bowtie pasta.
8. Cook for 5 more minutes, stirring occasionally, until the pasta and grains are tender.
9. Serve hot.

Interesting Facts

• Kasha and bowties is a classic Eastern European dish that is often served during Jewish holidays.
• Kasha is a type of roasted buckwheat groats, and varnishkas are a type of small, round pasta.
• This dish is a great way to use up leftover grains and noodles.