Instructions: Remove the shells from the prawns and cut them lengthwise halfway through from the top so that they look like butterflies. Remove the alimentary tract.

Wash the prawns in cold water, drain them, and set aside.

Put 2 quarts of water in a saucepan and add the bay leaves, fennel seeds, 2 teaspoons salt, and 1 tablespoon olive oil. Bring the water to a simmer.

Meanwhile, saute the onion in 2 tablespoons of olive oil until it is transparent. Add the garlic and saute 2 minutes more. Add the peas and stir well. Cook the peas for about 3 minutes, or until they are just done.

Put the prawns in the simmering water and let them cook for about 2 minutes.

Remove them from the water and mix them in with the peas and toss well. Add the pesto and toss again. Serve immediately on hot plates, or let it cool and serve at room temperature.

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