Bring a large pot of lightly salted to a boil, then fold in the fusilli pasta and cook until al dente ( about 10 min).
In the meantime, prepare the pesto sauce.
Fold all the ingredients and ⅓ of the olive oil into a food processor, and blitz to a thick paste.
With the motor running on low speed, slowly add the remaining oil through the feed tube.
Season with salt and pepper to taste.
Drain the pasta, reserving ½ cup cooking water.
Transfer the pasta back into the pot, mix in a desired amount of pesto sauce and cooking water. Add freshly grated parmesan and decorate with extra rocket leaves, almond flakes and lemon zest, and serve immediately. Enjoy!