Heat oven to 450 degrees. Place the tomatoes and garlic on a jelly roll pan or baking dish with high sides. Drizzle with olive oil and season with a half a teaspoon of salt and a few grounds of cracked pepper. Toss to make sure everything is covered. Roast in the oven for 20-25 minutes or until the tomatoes are just bursting and slightly caramelized.

Place the cashews in a small, heatproof bowl and cover them with boiling water. Let them sit and soften for about 10 minutes (and up to 30 minutes if you work ahead). Drain and set aside.

Meanwhile, fill a large stockpot with water and place on a burner over high heat. Bring water to a boil. Add the pasta and cook according to package directions. Drain the pasta, reserving the pasta water for the sauce.

Add the drained cashews to a high speed blender. Add lemon juice, zest if using, the remaining teaspoon of salt and half teaspoon of black pepper. Slowly add in the reserved pasta water starting with one and a half cups. Drop in the roasted garlic cloves. Blend the ingredients on high speed until smooth and creamy. Add more water if the sauce is too thick, adding 2 tablespoons at a time. Taste the sauce and adjust the seasoning to your liking.

Pour the sauce over the drained pasta and toss to coat. Top with the roasted tomatoes and hemp seeds if using for added texture.