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Pasta con il pesto alla Trapanese (Tomato and almond pesto)
- 50g shelled, unskinned almonds
- a handful of fresh basil leaves
- 2 garlic cloves
- 6 vine-ripened tomatoes
- 2 tbsp finely grated pecorino cheese
- 6 tbsp extra-virgin olive oil
- 400g fusilli lunghi or other pasta spirals
Directions:View on BBC Good Food
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