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Epicurious
Gourmet

Fettuccine with Trapanese Pesto

3.3

(6)

This pesto, from Trapani, in Sicily, is made with almonds and tomato and far less basil than traditional pesto — don't expect it to be green.

Cooks' note:

To peel tomatoes, first cut an X in the end opposite the stem, then immerse in boiling water 10 to 15 seconds. Transfer to a bowl of ice and cold water, then peel.

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