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Preheat the oven to 200C / 180C fan / 390F.
First, get the tomatoes roasting. Toss the tomatoes and garlic into a baking tray or roasting tin large enough that they don't overlap. Drizzle with oil, add salt and pepper to taste. Place in the oven for 20-25 minutes.
Meanwhile, prepare the pesto. In a food processor, pulse the nuts, garlic and cheese before adding the cilantro (stems and all) and lime juice. Drizzle the oil in while blending until a smooth mixture is formed.
Cook the pasta according to package instructions, then drain and toss with the pesto. (Don't start cooking the pasta until its cook time aligns with the remaining cook time for the tomatoes - you won't want it to sit out while the tomatoes are still cooking).
The tomatoes are ready once they have cooked down to become soft and jammy. Remove from the oven.
Top the pasta with the tomatoes and serve immediately.