Tagliatelle With Prawns And Pistacchio Pesto - cooking recipe

Ingredients

100 g pistachio nuts
4 tablespoons extra virgin olive oil (EVOO)
300 g cooked prawns, without the tail
garlic clove (finely chopped)
generous handful of chopped parsley
1 dash salt
1 large piece of glazed lemon rind
5 liters water
500 g tagliatelle pasta noodles
wild fennel (if available) or fennel leaves (if available)

Preparation

METHOD:
1.\tAdd 4 tablespoons of extra virgin olive oil to a food processor along with 100g pistachio and mix until it becomes a pesto-like creamy texture.
pistachio.
2.\tSlice lemon rind into thin strips and then smaller pieces and put to the side.
3.\tBoil 5L of water in a large pot.
4.\tPut the saucepan on the stove at a medium heat and add EVOO and finely chopped garlic.
5.\tCook garlic until it begins to golden then add the prawns.
6.\tCook the prawns until they slightly change in colour (which only takes a few minutes), then add parsley and a sprinkle of salt.
7.\tKeep this simmering until the prawns turn a much stronger shade of orange.
8.\tOnce the prawns are cooked, add the pistachio pesto and stir it through really well.
9.\tLet the prawns simmer in the pistachio pesto at a low heat for approximately 10 minutes.
prawns.
10.\tYour water should be boiling by now, so add the pasta and cook it to your desired preference (I love it al-dente, but follow the instructions on the packet so you don't overcook it!).
11.\tOnce the pasta is ready and the pesto is smothering the prawns, strain the pasta and add it to the pan before tossing it through the mix really well.
HOW TO SERVE:
1.\tOnce the pasta is smothered in the pesto, it is ready to serve!
2.\tGet a large serving spoon and use this to serve the pasta onto a plate trying to keep it in the centre.
3.\tThen, if you have some fennel leaves, add them to the top for added presentation.