To prepare the cream, process the cashews and water until they resemble fresh cream.
Tp prepare the pesto sauce, place the basil and garlic in a food processor, and process until well broken down. Then add the nuts, and process again until all is very small. Add the remaining ingredients and process until you are left with a thick paste.
Next, cook your pasta. Whilst it’s cooking, heat up your pesto in a large saucepan, and slowly stir in your cream, keeping the heat low – mix all the time whilst you do this. You should be left with a semi-thick creamy sauce – taste it for salt, then if it’s too thick, add a tiny bit of water. Cover it, and turn off the heat.
Once your pasta is cooked al dente, place it on top of your sauce, re-heat the lot, and serve hot garnished with the chopped parsley.