Rose and poppy seed pasta
4 servings
Ingredients
| Quantity | 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 |
Directions
"This spicy pasta is greatly enhanced by its exotic colours - the bright red rose petals and the deep purple (AM ?) poppy seeds. It is an easy dish to make and is light; yet surprisingly filling. Serve it for lunch on a warm summer's day with a crisp green salad.
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.
SERVES: 4 SOURCE: _Cooking with Flowers_ by Jenny Leggatt posted by Anne MacLellan Submitted By ANNE MACLELLAN On SUN, 11-07-93 (19:56)