Bring a large pot of water to the boil over a high heat and once bubbling add the fusilli. Bring back to the boil, then simmer on a medium heat until al dente.
Meanwhile, in a small saucepan on a low heat, combine and warm the cannellini beans and sundried tomatoes (with a little of their oil).
Drain the pasta and throw it back in the large pot with a (very) little retained cooking water. Stir in the beans and tomatoes and add the pesto also. Make sure everything becomes coated and the liquid reduces slightly.
Serve hot, with an artistic addition of fresh basil and a tasty grating of vegan parmesan to boot. Buon appetito!
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