Start by roasting the peppers whole and the garlic. Trim the top off the garlic, drizzle with oil and wrap in foil. Place onto a baking tray with the whole peppers drizzled with oil and bake for 30 minutes at 200`c. When ready, remove the peppers from the oven and cover for 5 minutes. Allow to sit then peel off the skin and remove the inner seeds. Place the peppers, cashew nuts, basil and olive oil into a food processor . Squeeze in the garlic puree from the roasted garlic and season well with salt and pepper. Blitz. Meanwhile, cook the pasta in salted boiling water. Melt the cream cheese in a large pan with a ladleful of the pasta water, add in the pesto and cooked pasta and mix together. Serve immediately with extra basil to decorate and grated cheese.