Add olive oil to a large sauté pan over medium heat. Once pan is hot, add leeks and cook for 4 minutes, or until softened. Add cabbage and salt. Cook for 20 minutes more or until cabbage is tender. Add soy sauce to the cabbage and cook for 1 minute more.

In a large bowl, combine cooked bowtie pasta, cooked kasha, black pepper and leek-cabbage mixture.

Serve warm or at room temperature. Store covered in the fridge for up to 3 days.

How to cook kasha:

Bring 2 cups of water or stock to a boil. Add 1 tablespoon oil and 1 cup whole granulation buckwheat (i.e., kasha). Cover and simmer for fifteen minutes, until all water is absorbed. Serve as is or add to salads and pasta.