- 8 ounces dried bowtie pasta
- 1/4 cup canola or vegetable oil
- Kosher Salt
- 1 cup kasha (buckwheat groats)
- For the Dressing:
- 1 bunch scallions, finely sliced, about 2 cups, divided
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons Chopped cilantro
- Chinese garlic chili paste or hot chili oil for serving
Cook pasta in salted water according to package directions. Drain and toss with 2 teaspoons oil. Set aside. Bring 2 cups water to boil and add kasha. Simmer for 15 minutes, then turn off heat and let sit covered and undisturbed until water is absorbed, about 15 minutes longer.
Meanwhile, make the scallion oil: Set aside 1/4 of scallion greens for garnish. Cook remaining scallions in remaining oil in a small saucepan over low heat, stirring occasionally, until the slivers of scallions are browned and sweet, about 10 minutes. Remove from heat, add soy sauce and sesame oil, and stir to combine. Add pasta, kasha, scallion oil, reserved sliced scallions, and cilantro to a large mixing bowl and toss to combine. Season to taste with salt. Serve with garlic chili paste or chili oil.