5 cups roasted cashews (chopped)
1 lb authentic dry Italian pasta (such as penne, rigatoni, or spaghetti)
1 cup heavy cream
4 tbsp unsalted butter
1/4 tsp ground nutmeg
4 cloves fresh garlic, thinly sliced
3 tbsp extra virgin olive oil
½ cup freshly grated Parmigiano-Reggiano, plus more for garnish
Kosher salt and freshly cracked black pepper to taste
Fresh basil leaves for garnish
1 medium shallot, finely chopped
1/2 cup low-sodium vegetable broth