To make the fresh pasta, combine all the ingredients in a food processor until you obtain crumbly dry dough. Turn the obtained dough onto a lightly floured surface and knead for a couple of minutes. Cover with cling film and rest for 30 minutes in a refrigerator. Meanwhile you can prepare the pasta filling by draining and the artichokes. Pat them dry with some kitchen towel and place them into a blender with the remaining ingredients. Pulse together for a few seconds until you have a fine puree. Finally, season to taste and put the pesto aside. Next, you can start to fill the pasta. With the aid of a pasta roller, roll out the pasta into a thin rectangular sheets. Place the sheet of dough onto a lightly floured surface and trim the edges with a wheel cutter to obtain a neat edge. Cut the dough into 5cm x 5cm squares. Pipe some of the artichokes mixture in the centre of each piece of pasta. Pull a piece of dough in front of you and overlap the edges to close the box. Next, twist the filled area over the end part of the dough and press edges firmly with the tip of your fingers to seal. Pinch each end between your fingers to obtain toffee shaped pasta. Place the `caramelle` shaped pasta side by side on a floured baking tray until you are ready to cook them. Once the artichoke pasta is ready, you can start preparing the 2 pasta sauces. Start by making the pesto Genovese as it is extremely easy. Place all the ingredients in a food processor and pulse for a few seconds on high speed. Scrape down and whizz again until a smooth paste is obtained. Finally, all that is left to do is prepare the tomato sauce and cook the fresh pasta. Melt the butter in a large frying pan and sauté the garlic, sun-dried tomatoes and basil leaves for a few minutes until soft. In a large pan with salted boiling water, quickly cook the filled pasta for just a few minutes. Remove the cooked pasta from the boiling water, and add to the tomato sauce, along with a ladle full of the cooking liquid. Toss gently on low heat until the sauce thickens and the pasta is coated in the juices. To serve, place a spoonful of pesto on your serving plates and lay the pasta on top. Garnish with fresh basil leaves and drizzle with olive oil. Suggested accompanying wine: DELICATA Pjazza Regina White I.G.T. Maltese Islands