Rose & Poppy Seed Pasta
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
pasta shells
(275 g) |
|
| 2 | tablespoons |
sunflower oil
|
|
| 1 | each |
onions
in thin rings |
|
| 2 | each |
garlic cloves
crushed |
|
| 2 | teaspoons |
poppy seed
|
|
| 1 | x |
sea salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | teaspoon |
roses
heaped, (petals) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
pasta shells
(275 g) |
|
| 3E+1 | ml |
sunflower oil
|
|
| 1 | each |
onions
in thin rings |
|
| 2 | each |
garlic cloves
crushed |
|
| 1E+1 | ml |
poppy seed
|
|
| 1 | x |
sea salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 5 | ml |
roses
heaped, (petals) |
* |
Directions
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.
