A bag full of cooked prawns was the next ingredient to prepare. So many ways to eat them. A quarter of a fresh pasta sheet was rolled up sitting in the fridge.
I sliced tagliatelle from the sheet and had to unroll them piece for piece. Forgetting to sprinkle some semolina on the sheet before rolling it up.
Some spring onion and garlic with a bit of fresh chili in a couple of tablespoons of olive oil were the base to the prawns.
A final touch a pesto made with lovage, very intense and a slight Maggi flavour.