In food processor place shallots, garlic, jalapenos, olive oil, Poblano pepper, cilantro and cumin seeds. Pulse until thoroughly combined but still slightly chunky. Season with salt and pepper to taste.
Cook pasta according to package directions; drain, reserving ½ cup pasta water.
Place pasta back in cooking pan and add reserved pasta water, Harissa Verde and tomatoes.
Toss to combine over low heat for two minutes, until tomatoes are warmed through.
Divide into bowls and garnish with cheese crumbles.
