Bring a large pot of salted water to a boil and cook fusilloni according to package instructions.
Wash and dry rocket thoroughly.
Place rocket, hazelnuts, Parmigiano, salt and olive oil in a blender.
Blend until creamy.

Transfer pesto to a bowl and mix in mixed nut spread.
Drain pasta, reserving some cooking water.
Toss fusilloni with pesto, adding cooking water if needed.
Plate and finish with chopped hazelnuts and a drizzle of mixed nut spread before serving.