1/2cupcotija cheesegrated (Look for it in the Mexican cheese section of your market)
1/4cupextra virgin olive oil
Salt to taste
Cook pasta according to instructions on the package. Be aware that Vermicelli is very thin and it cooks very quickly. In my case it took just 6 minutes once I put it into the boiling water.
Meanwhile, prepare the pesto while you are waiting for the water to boil.
In a food processor combine cilantro, garlic, cashews, cotija cheese, and olive oil. Mix until well blended. Taste for salt (depending on the cheese and cashews you are using it may need it or not). Mix again. Set apart.
Heat oil in a pan, add garlic and cook until golden. Add shrimp and cook 2-3 minutes per side. Be sure to not overcooked them or they will become rubbery. You will see them change color from a grayish to a white pinkish.
Drain pasta. Transfer pasta to a serving bowl, add the cilantro pesto and coat well.