Categories: Pasta 
      Yield: 4 servings 
  
     10 oz Pasta shells; 275 g                 2 ts Poppy seeds 
      2 tb Sunflower oil                            Sea salt & black pepper 
      1 ea Onion; sliced in thin rings         1 ts Red rose petals; heaped 
      2 ea Garlic cloves; crushed          
  
  "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)