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Place all the pesto ingredients into a food blender and blitz until a thick paste is formed.
In a heavy saucepan or pot of boiling water, cook pasta with a pinch of salt according to the instructions and time duration stipulated on the packaging.
Cook the prawns whichever way you wish, lightly seasoned with salt and pepper and sautéed is a good way. Alternatively, blanch them by adding them together with the pasta into the boiling water at the beginning but remove them immediately when they are just cooked.
While the pasta continues to cook, prepare the garnishes. Chop cili padi into small pinhead morsels and set aside. For an even less spicy version, regular red chilli can be used. If using, chiffonade laksa leaves into thin strips, cut bunga kantan into thin rings and set aside.
Once the pasta is cooked until al dente, remove immediately with a pair of tongs into a mixing bowl. Add laksa pesto sauce, cooked prawns, chilli padi and the prepared garnishes. Toss well and if necessary, add 1 or 2 tbsp of the hot pasta cooking water to help emulsify the pesto paste.