Rinse rose petals and basil thoroughly and pat dry. Sliver rose petals with sharp scissors. Peel and chop garlic. Combine the basil, garlic and pine nuts, chop in either a food processor or blender.
While still processing add olive oil and rose water slowly. Add the parmesan and Romano, salt and pepper, 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 colander. Place back into hot pot.
Add 2 tablespoons of the pasta water and the cream into the pesto and toss with pasta. Place in large serving bowl immediately, garnish with slivered rose petals.
