Step 1

Make the confit garlic in advance as it takes a good few hours to cook. Place the peeled cloves and thyme in a small ovenproof dish and top with oil so the cloves are fully submerged. Slow cook in the oven at 80°C for 4–6 hours, or until very soft

Step 2

Drain the garlic, pass the oil through a sieve and bottle the garlic oil – it can be kept for up to 6 weeks. Blend the garlic to a purée and measure out 50g for the pesto and 120g to stir through the pasta. You can store any remaining purée in the fridge for other dishes

Step 3

To make the pesto, place the pine nuts, sun-dried tomatoes and garlic purée in a pestle and mortar or blender and grind to a paste. Add the oil to loosen and season with the lemon juice and salt. Measure out 200g of pesto for the pasta, reserving any extra in the fridge

Step 4

Cook the fusilli in salted boiling water for 8–10 minutes or until al dente

Step 5

In a heavy-based pan, heat the olive oil on a medium heat. When hot, add the spring onions and roquito peppers and cook for 2 minutes. Add the butter, 120g garlic purée and vegetable stock

Step 6

Reduce slightly then add your pesto rosso, sweet chilli sauce and crème fraîche. Fold through the tomatoes and basil (leaving some to garnish)

Step 7

Season with lemon juice, salt and pepper and finally stir through the cooked fusilli. Serve warm with fresh basil to garnish