Place almonds and pine nuts in a single layer in a dry skillet over medium heat. Toast, stirring occasionally until fragrant, 3 to 5 minutes. Combine all ingredients except 1/2 cup of the slivered almonds in a food processor, blending just until smooth.
Toss with cooked fettuccini and top with roasted cherry tomatoes and remainder of slivered almonds for extra crunch and flavor.
Per serving for 8 servings:
Courtesy of the Almond Board of California
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