Preparation

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

Drain the sun-dried tomatoes in a sieve.

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

Blitz everything to a fine paste.

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

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

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

Using a peeler, shave thin strips of Parmesan.

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

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

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.