Prepare pasta as label directs; drain, rinse with cold water and cool completely.
In large skillet, toast pecans over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
In blender, purée garlic, ½ cup tomatoes, lemon juice, oil, chipotle pepper in adobo sauce, agave, salt and half the pecans. Makes about ⅔ cup.
In large bowl, toss pasta and garlic mixture; fold in cilantro, and remaining pecans and 1 cup tomatoes. Cover and refrigerate at least 1 hour before serving. Makes about 10 cups.