In a high speed blender, add chopped parsley leaves, shallots, garlic cloves, cashew nuts, 2 tablespoons oil, cheese and required water for grinding into a smooth thick sauce.

Then add almonds, salt, red chilli flakes to the ground sauce and blend again to a semi smooth sauce.

Transfer this sauce to a dry container. Add in the olive oil. Add white pepper powder. Mix. Parsley Pesto sauce is ready.

Heat a wide pan. Add 1 tablespoon olive oil. Now add 4 to 5 tablespoons parsley Pesto sauce to the pan. Give a quick mix in low heat. The aroma releases.

Add the boiled spaghetti to the sauce. Toss it quickly but gently so that spaghetti gets coated well with the parsley pesto sauce. Adjust salt and spice as preferred. Toss spaghetti for 2 minutes in low heat. Switch off.

In a pan, heat little olive oil. Roast seedless tomato pieces till glossy and red. Switch off.

Transfer parsley pesto spaghetti to the serving plates. Garnish with roasted tomatoes. Relish hot.

Note : Add salt and teaspoon oil to the boiling water before boiling spaghetti. Then run spaghetti under cold water. This ensures a nonsticky spaghetti. Use pinenuts for the sauce if available.