Cook the fusilli in boiling salted water, drain and refresh, drain again. Top and tail the mange tout and boil or steam until tender. Drain and refresh. Mix together the sun dried tomato, pasta, mange tout and pepper. Pour the pesto over the salad and toss together. Chill for 1 hour before serving.

Place the basil leaves, garlic, lemon juice and pine nuts in a food processor or liquidiser. Blend until smooth then add the oil in a steady stream, processing all the time. Add the cheese and mix well.

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