Ingredients

3 tablespoons butter or olive oil, divided
2 cups finely chopped onion
1/2 cup diced red bell pepper
1 cup whole kasha
2 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups uncooked bow tie pasta

FIn a large skillet, over medium-high heat, melt 2 tablespoons of the butter. Add onion; cook until lightly browned, about 3 minutes. Add red bell pepper; cook and stir until tender, about 3 minutes longer. Add kasha; cook and stir until fragrant, about 2 minutes. Stir in broth, salt and pepper; bring to a boil. Reduce heat to low; cover and cook until broth is absorbed, about 12 minutes. Meanwhile, cook bow-tie pasta according to package directions; drain; transfer to serving bowl. Add kasha mixture and the remaining 1 tablespoon butter; toss well. Garnish with chopped parsley or toasted walnuts, if desired. (Any leftovers can be refrigerated or frozen and reheated in a microwave oven.)