Fettuccine with Trapanese Pesto

Purée garlic, almonds, basil, salt, and pepper in a food processor until almonds are coarsely ground.

Add quartered tomatoes and cheese to purée and process until mixture is fairly smooth. With motor running, add oil in a stream and blend until incorporated.

Transfer pesto to a large bowl and stir in grape tomatoes.

Cook fettuccine in a 6- to 8-quart pot of boiling salted water

, uncovered, until just al dente.

Drain pasta and toss with sauce.

Serve immediately.

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.