Whizz the garlic, walnuts, herbs, lemonzest and juice with some seasoning in a
food processor until finely chopped.
Cook the spaghetti following pack
instructions, then drain reserving a
little of the cooking water. Return to
the pan and stir in the pesto, raisins and
spinach with a splash of cooking water.
Serve with a drizzle of extra virgin olive
oil, if you like.