Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Rose & poppy seed pasta   Yield: 4 Servings   10 oz Pasta shells; 275 g      2 tb Sunflower oil 1 ea Onion; sliced in thin rings      2 ea Garlic cloves; crushed 2 ts Poppy seeds Sea salt & black pepper      1 ts 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.