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Get Started - 100% free to try - join in 30 seconds1 cup farfalle pasta
2 1/2 cups cooked and cooled Buckwheat
1 thinly sliced onion
Salt and pepper
2 tablespoons extra-virgin olive oil
8 ounces sliced mushrooms
Toasted walnuts, for sprinkling
Chopped parsley, for sprinkling
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