Yield: 4 Servings
|10 ounces||Pasta shells; 275 g|
|2 tablespoons||Sunflower oil|
|1 each||Onion; sliced in thin rings|
|2 eaches||Garlic cloves; crushed|
|2 teaspoons||Poppy seeds|
|Sea salt & black pepper|
|1 teaspoon||Red rose petals; heaped|
Cook the pasta shells in plenty of boiling, salted water until al dente. Drain, toss in a little sunflower oil and keep warm. Put the remaining oil in a pan with the onion rings and sweat gently until the onion is soft but not browned. Lift out the onion with a slotted spoon and mix with the pasta shells. Put the garlic into the oil in which the onions were cooked and fry, stirring for 1 minute. Mix the cooked garlic into the pasta. Toss the pasta in a warmed serving bowl or dish and sprinkle over the poppy seeds and seasoning to taste.
Just before serving, throw in the rose petals.