• Boil a large pot of salted water for the tagliatelle. 
• When boiling, add the tagliatelle to the water and bring back to the boil.
• Cook until softened, 3-4 mins. 
• Once cooked, drain in a colander and pop back in the pot, off the heat. 
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, peel and thinly slice the onion.
• Peel and grate the garlic (or use a garlic press).
• Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
• Zest half a lemon (per 2P). Cut into thick wedges. 
• Trim the green beans.

• Place a pan over medium-high heat with a drizzle of oil. 
• Once the pan is hot, add the onion and green beans.
• Fry until starting to char, 2-3 mins. 

NOTE: Swapping to chicken? Fry in the hot pan for 8-10 mins. Remove before cooking the green beans.

• Add creme fraiche, garlic, half the tarragon, 50ml water (per 2P) and stock to the pan. 
• Season with salt and pepper and stir to combine. 
• Bring to a simmer and cook until the sauce has thickened slightly, 3-4 mins.

• Stir the prawns into the sauce.
• Simmer until the prawns are cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle. 
• Add another splash of water if the sauce is too thick.

• Toss the drained pasta and lemon zest through the sauce. 
• Season to taste with a squeeze of lemon juice, salt and pepper.
• Divide the prawn pasta between bowls.
• Garnish with remaining tarragon and a lemon wedge.