Caramelized onions and mushrooms anchor this bowtie pasta dish, tossed with egg-coated kasha simmered in stock, then finished with fresh parsley and ribbons of smoked salmon.
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Melt butter or oil in 10-inch sauté pan. Over medium-high heat, cook onions and mushrooms until caramelized, adding garlic toward end of cooking. Season with salt and pepper to taste. Transfer to large bowl.
In large pot of salted water, cook pasta until al dente. Drain pasta and toss with onion mixture.
In small bowl, beat egg and add kasha. Stir until grains are well coated.
Wipe out sauté pan and heat again over high heat. Transfer kasha mixture to pan and cook, stirring, until grains are toasted and separate, 2 to 3 minutes .
Reduce heat to low and add stock. Stir, cover, and until stock is absorbed and kasha is tender but not mushy, 7 to 8 minutes .
Stir in pasta mixture. Taste and adjust seasonings. Garnish with parsley and salmon.
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