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Ingredients35 m servings 518 cals
Original recipe yields 2 servings
- 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.
- 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.
Per Serving: 518 calories; 34.9 g fat; 42 g carbohydrates; 14.4 g protein; 75 mg cholesterol; 518 mg sodium. Full nutrition