Fettuccini with pesto and prawns

One of my favourite recipies, especially with a good brand of pesto! Here's the ingredients, modify quantities as appropriate:

• Prawns (however many you fancy)
  
• Red pesto (e.g. garlic and sundried tomato)
• Onion
• Mushrooms
• 1/2 of a medium tomato per serve
  
• 75ml cream per serve
• 1 clove garlic per serve
  

Here's the directions - and presuming that the prawns are pre-cooked:

1. Chuck some water on to boil; while you're waiting, slice up the mushrooms and onion, cube the tomato, and peel your garlic. After the garlic is peeled, crush it up (hope you have a good garlic press!) on top of your mushrooms
   
2. By now the water should be boiled, so bung in your fettuccini (or pasta of choice)
3. Throw the onions into a hot pan (med-high heat) with your desired amount of olive oil, and cook them for a minute or two so they become soft.
4. Next, throw in the tomatos, mushrooms, and garlic. Stir carefully - try not to mash up the tomatos too much.
5. When that's cooked down a bit, add in the prawns and the pesto. Keep stirring.
6. Finally, when your pasta has 2 or 3 minutes left to cook, add in the cream, stir until it's evenly distributed (by which point it should be almost boiling), and then reduce your heat to a simmer. Keep stirring occasionally until the pasta is cooked.

That's it! Best served with fresh parmesan cheese and fresh cracked pepper.