Put the pine nuts in a small frying pan that dry fry until lightly browned all over

When called place in a food processor or blender with the parsley basil and garlic and pulse until finely chopped

With the motor running slowly pour in the olive oil in a thin stream until the mixture thickens

Finally add the grated cheese and pulse for a few short bursts until well mixed in season and set aside

Bring a large pan of salted water to the boil and add a little olive oil. Add the fresh pasta and cook for 5 to 6 minutes until al dente. Drain well and return to the pan

Stir in the pesto sauce and mix well until all the pasta is thoroughly coated

Divide between warmed individual serving bowls and top with chopped sun-dried tomatoes, Parmesan cheese shavings and a sprig of fresh basil

Serve with hot French bread