Add the Red Lentil Fusilli pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
For the pesto, place the sundried tomatoes, pine nuts, red chilli, garlic, fresh basil leaves and extra virgin olive oil into a food processor or blender and process until smooth.
Taste and then season with salt and pepper as required.
Stir the pesto into the Red Lentil Fusilli pasta. Serve.