Cook the melissa spaghetti in a pan of boiling water with vegetable cube as per istructions on packet. The melissa spaghetti should be cooked "Al Dente".
When cooked strain and add a little olive oil to melissa spaghetti to avoid from sticking and leave to cool.
In a deep pan heat the olive oil and gently saute the pine nuts.
Cut the sun dried tomatoes in small pieces and add to the pan then add the basil pesto stir and take off the heat.
Add the spagheti to the sauce and toss (mix well).
Season with salt and pepper and serve with some fresh basil