Put a large pot of water on and bring to the boil for the pasta.
Then make the pesto: add the pistachios, basil, 1 clove of garlic, a pinch of salt and pepper and a good slug of olive oil to a blender and mix until you have a firm liquid. Small chunks of pistachio are good. Taste and add more ingredients if necessary.
Then put a drop of olive oil and a clove of garlic in a large frying pan. When hot, take out the garlic and add the prawns. Gently fry, adding a little salt and splash of white wine which should evaporate.
Briefly add the halved cherry tomatoes but make sure you don't cook the prawns for more than 2/3 minutes.
When the pasta pot is boiling, add salt and add the pasta.
When the pasta is al dente, drain but keep a cup of pasta water aside. Add the pasta to the prawns and mix well.
Then place in a large serving bowl, and add the pesto.
Mix well again and, if too dry, add a couple of spoonful’s of the pasta water.