Title: Rose and Poppy Seed Pasta
Categories: Pasta
Yield: 4 Servings

10	oz	Pasta shells; 275 g
2	tb	Sunflower oil
1		Onion; sliced in thin rings
2		Garlic cloves; crushed
2	ts	Poppy seeds
		Sea salt & black pepper
1	ts	Red rose petals; heaped

"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)

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