Rinse and dry the produce. Place a large pot of salted water onto boil for the pasta. Place the cashews in a medium bowl and add 2 cups hot tap water. Preheat oven to 300°F. In a medium bowl, mix the white miso paste and maple syrup into a paste. Add the liquid smoke, a pinch of black pepper, and 1 tsp olive oil to the miso mixture, and stir.
Line a baking sheet with parchment paper. Gently fold the coconut chips into the miso mixture, tossing until completely coated. Spread the coconut evenly onto the lined baking sheet and bake until golden brown, about 5 to 7 minutes, stirring every 5 minutes to avoid sticking. Set coconut bacon aside to cool.
Peel and roughly chop the shallot. Peel and mince the garlic. Place a large skillet over medium-high heat with 1 tsp vegetable oil. Add the shallot and half of the garlic. Cook until fragrant, about 30 seconds, then transfer to a blender.
Add ⅔ cup of the soaking water from the cashews to a blender. Drain the cashews and add them to the blender along with the nutritional yeast and the juice from the lemon. Blend sauce until it is smooth and creamy. Season carbonara sauce with ¼ tsp salt and a pinch of pepper.
Add the Banza spaghetti to the boiling water, stir, and cook until al dente, about 5 to 7 minutes. Drain, shake off excess water, and return pasta to the large pot. Add the peas and carbonara sauce, and bring to a simmer over low heat. Continue to simmer spaghetti until everything is warmed through. Trim 1 inch of stem off the rapini.
Return the large skillet to medium-high heat and add 1 tsp olive oil. Once hot, add rapini and remaining garlic. Cook, tossing frequently, until bright green and tender, about 2 minutes. Add ¼ cup water and steam for a minute; season with salt and pepper. To serve, divide spaghetti carbonara and garlic rapini between large bowls. Sprinkle with coconut “bacon” and a pinch of black pepper.