Add the cashews into a bowl and cover with boiling water. Let soak for about 30 minutes, then drain and rinse.
Bring a large pot of salted water to a boil and cook according to package instructions.
In a small pot or pan, melt the butter over low heat or add the olive oil for the breadcrumbs. Add in the breadcrumbs and parmesan and combine for a few minutes until golden brown and crispy. Set aside.
Add the garlic and diced shallot to a pan with the olive oil or butter. Saute for 5 minutes or until browned.
Add in the white wine and simmer until it has at least reduced by half.
Transfer to a blender with the cashews, water and all remaining ingredients.
Blend until completely smooth, at least 1 full minute, but it will depend on your blender.
Taste and adjust flavors as desired.
Combine with the cooked pasta and the breadcrumbs and enjoy. I also added a bit of arugula tossed with olive oil, salt and red pepper flakes, but it's delicious as s!