Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside, letting it cool for at least 5 minutes.
While the pasta is cooking, put raspberries and sugar in a food processor and blend until pureed. Strain mixture through a fine mesh sieve. Be sure to press on it to get all the juices out. Mix the lemon juice in and set it aside.
Mix pasta with Nutella, tossing to combine.
Divide the pasta into serving dishes and top it off with walnuts and raspberry coulis. Serve and enjoy!
