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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.

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European Recipes from Italy, Spain, France and More