Rinse rose petals and basil throughly pat dry. Sliver rose petals with sharp scissors. Peel and chop garlic.
Combine the basil, garlic, and pine nuts, chop either in a food processor adding olive oil and rosewater slowly.
Add the parmesan & romano cheese, salt & pepper, and blend lightly. Cover and reserve 1/2 for future use.
Boil water, add salt and pasta boil until cooked but still slightly firm. Drain in a colander. Place back in hot pot. Add 2 tbsp of the pasta water and the cream into the pesto and toss with pasta.
Place in large serving bowl immediately, garnish with rose petals.
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