Bring water to a boil in a saucepan. Add buckwheat; cover. Reduce heat to low; cook until water is absorbed, about 20 minutes. Remove from heat; fluff with a fork.
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Melt butter in a skillet over medium heat. Stir in pesto sauce and onion. Cook and stir until onion is tender, about 5 minutes. Add buckwheat; stir to combine. Season with salt and top with Parmesan cheese.
518.43 calories; 14.4 g protein; 41.95 g carbohydrates; 34.9 g fat; 74.8 mg cholesterol; 518.17 mg sodium.Full Nutrition
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.