Rose & poppy seed pasta

Yield: 4 Servings

Measure Ingredient
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.

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