Cook the pasta in salted boiling water until al dente. In the meantime, use a blend to blitz the basil, sun-dried tomatoes, pine kernels and extra virgin olive oil until you create a smooth paste.
Transfer the paste in a large bowl, add the Parmesan cheese and season with salt and pepper - allow to rest for approx. 5 minutes. Drain the pasta and put in the bowl of red pesto dressing. Mix well together and serve immediately with freshly grated Parmesan on top.