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Kasha pasta with lemon pesto




Source of Recipe


SHAPE Magazine


List of Ingredients




4 ounces whole-wheat pasta spirals (or any shape)
3 tablespoons medium-granulation kasha (roasted buckwheat)
1 egg white or 2 tablespoons refrigerated egg whites
Cooking spray
1/2 cup fat-free chicken broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup prepared pesto (such as Buitoni)
3 tablespoons fresh lemon juice




Recipe



Cook pasta according to package directions. Drain and cover with foil; set aside.

Meanwhile, in a small bowl, combine kasha and egg white. Stir to coat kasha. Spray a small saucepan with cooking spray and set pan over medium heat. Add kasha and cook 2-3 minutes, until egg is cooked and kasha kernels separate. Add broth, salt and pepper; cover and simmer 7 minutes, until liquid is absorbed. Add kasha to pasta and stir.

Whisk together pesto and lemon juice. Pour mixture over pasta and stir to coat. Serve warm or at room temperature.

Sack Lunch Combine leftover kasha-pasta mixture with 6-ounce can salmon (drained), 1/2 cup diced tomato and 1-2 tablespoons balsamic vinegar. Place 2 red lettuce leaves in the bottom of a sealable container; top with mixture; seal and refrigerate until ready to eat.