For the spelt fresh pasta, place the flour and salt in a food processor. Beat together the eggs and olive oil in a small bowl and add to the flour. Blitz together to form into a stiff dough,  adding in enough water as necessary. Cover with cling film and allow to rest for 20-30 minutes. Roll the dough on a lightly dusted surface with extra spelt flour to a 3 mm thickness. Trim into a neat rectangle, roll length wise and cut with a sharp knife into tagliatelle. Carefully put aside until ready to cook.

Meanwhile, prepare the sauce by heating a large pan with a drizzle of olive oil and quickly fry the garlic and prawns for 1 minute. Next, add in the French beans and season with salt and pepper and cook for 2 minutes. Finally, add in the avocado, fresh spinach and squeeze in the juice of half a lemon. Cook the fresh pasta in salted boiling water for 1-2 minutes only and add to the sauce, along with a ladleful of pasta cooking water, chopped coriander add another drizzle of extra virgin olive. Serve immediately.