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.