To prepare the pesto:
First desalt the capers: leave them to rest in a large cup of warm water for at least one hour.
Meanwhile, blanch the sun-dried tomatoes (unless they are in oil): put the sun-dried tomatoes in a pan with boiling water, leave them for about 2 minutes then let them cool in the water. Once cooked, take them out of the water when lukewarm and chop up.
If you have sun-dried tomatoes in oil just make sure to drain them well, then dry them with kitchen paper and finely chop up.
Take the almonds, the pistachio kernels, the garlic clove and the herbs and chop them up too.
(You could also use a blender but you will not get the same effect. If you use a blender, make sure you do not chop too finely as you would get a cream rather than your sauce. Be aware too that the herbs might not be chopped properly if you use the blender)
Place all finely chopped ingredients in a small pan, add the oil and heat a little without cooking it. Grate the rind of half the orange and add it to the pan with the juice once you have taken the mixture off the heat; season with salt and pepper and add the capers.
To prepare the pasta:
Heat up no less than three litres of water in a pan and bring to the boil: when it is boiling add a spoonful of salt and the fusilli and gently mix. Cook as instructed on the packet.
To prepare the final dish:
Once the pasta has cooked, drain it and keep aside one cupful of the cooking water.
Put the fusilli in a serving dish, add the Mediterranean pesto and a few spoonfuls of the boiling water used for the pasta, plus half of the grated parmesan. Stir well.
Tidy up the edges of the serving dish, scatter the remaining parmesan, add a final touch of extra virgin olive oil and serve warm.
