Step: 1/11

Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the pack instructions.

Step: 2/11

Drain the sun-dried tomatoes in a sieve.

Step: 3/11

Place the drained tomatoes in a blender. Peel the garlic, quarter roughly and add to the blender with the Parmesan.

Step: 4/11

Blitz everything to a fine paste.

Step: 5/11

Add the pine nuts and blitz until the paste has a firm consistency.

Step: 6/11

Pour the pesto into a small bowl and stir in the orange juice.

Step: 7/11

Season the pesto with salt and pepper. Mix in olive oil until the pesto reaches your desired consistency.

Step: 8/11

Using a peeler, shave thin strips of Parmesan.

Step: 9/11

Drain the spaghetti, reserving a cup of the cooking water.

Step: 10/11

Return the spaghetti to the pan and loosen with a little cooking water.

Step: 11/11

Divide the spaghetti between deep plates and add 1-2 tbsp pesto to each. Garnish the pasta with Parmesan shavings, basil and sun-dried tomatoes.