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Pound the pesto ingredients to a paste in a pestle and mortar or food processor.
Cook the pasta. Drain, return to the pan with the pesto and stir over a low-ish heat for 2-3 mins – not any longer or the sauce will go grey. Add the spinach and stir well for 1 min until it wilts. Add the walnuts, rocket, parsley, sage, chives, basil and tarragon, if using, and oil. Take off the heat and stir well before serving sprinkled with grated Parmesan.