Cook pasta according to package directions, then drain and let cool completely.

While pasta cools, add macadamia nuts, garlic, cilantro leaves, goat cheese, jalapeño peppers, and salt to a food processor.

Pulse until ingredients form a rough paste, maintaining some texture rather than blending completely smooth.

With the processor running, slowly drizzle in olive oil and lime juice until incorporated. The sauce should be thick but pourable.

In a large bowl, gently toss the cooled pasta with the freshly made pesto until every piece is coated.

Sprinkle in grated Parmesan cheese to taste and stir gently to combine.

Fold in most of the halved cherry tomatoes, reserving some to scatter decoratively across the top of the finished salad.