Blend all the pesto ingredients together in a food processor.

Toast the bread crumbs in a nonstick skillet without oil until golden brown.

Once cooled, mix in the pecorino cheese and dried oregano.

Cook the fusillotti in salted water according to package instructions.

Drain the pasta and toss it off the heat with the sun-dried tomato pesto.

If needed, add a little pasta cooking water to loosen the sauce.

Serve the pasta topped with the toasted bread crumb mixture.