Preheat oven to 400 degrees and spray a baking pan with cooking spray.
Cut cherry tomatoes in half, season with salt, pepper, and a drizzle of olive oil. Place tomatoes on a tray and roast for 20 min.
Cook pasta for 10 minutes then drain leaving a little bit of pasta water in the pot.
Meanwhile, combine basil, parsley, cashews, parmesan, garlic, olive oil, lemon juice, salt, and pepper in a food processor or blender. Pulse until everything is minced up and smooth (and resembles pesto).
Add cashew pesto to the pot with the drained pasta then toss until pasta is well coated with the pesto. Divide between bowls then top with extra parmesan and roasted cherry tomatoes.