Add Extra-Virgin Olive Oil (4 tablespoon) to a food processor with Pistachios (100 gram), mix until it becomes a pesto creamy texture. Peel 1 slice of rind off the Lemon (1/2) then slice into thin strips and then smaller pieces and put to the side. Boil Water (5 liter) in a large pot.
Put the saucepan on the stove at a medium heat and add a little Extra-Virgin Olive Oil and Garlic (1 clove). Cook garlic until it begins to golden then add the Prawns (300 gram).
Cook the prawns until they slightly change in colour (which only takes a few minutes), then add Fresh Parsley (1 handful) and Salt (1 dash). Keep this simmering until the prawns turn a much stronger shade of orange.
Once the prawns are cooked, add the pistachio pesto and stir it through really well. Let the prawns simmer in the pistachio pesto at a low heat for about 10 minutes.
Your water should be boiling by now, so add the Tagliatelle (500 gram) and cook it to your desired preference. Once 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.
Once the pasta is smothered in the pesto, it is ready to serve! Get a large serving spoon and use this to serve the pasta onto a plate trying to keep it in the centre. Then, add Fennel Leaves (to taste) to the top for added presentation. Serve and enjoy!