Instructions: 

1. Grind cashews in a food processor until they are a fine powder without lumps. Remove cashew powder from food processor.
2. Grind the lemongrass in a food processor. Add garlic and ginger and continue to grind until completely smooth. Add cilantro. Add 3½ tbsp of EVOO, lime juice and salt & pepper. Blend until smooth.
3. Add cashew powder to the lemongrass mixture and blend again. (If the pesto is too thick, add 1-2 tbsp of water and blend.) Set lemongrass pesto aside.
4. Bring a pot of lightly salted water to a boil, and cook pasta, stirring occasionally, until al dente, about 8-10 mins. Drain pasta and set aside in a large bowl. Drizzle with remaining EVOO.
5. Melt the butter in a large pot over medium heat and let it become foamy. Add the chopped fruit and remaining nuts. Toss and cook until the butter is light brown, about 2-3 mins. Turn off the heat.
6. Add the pasta, parsley, and desired amount of lemongrass pesto to the pot. Stir together. Plate and top with Parmesan cheese. Enjoy!