1/2 cup pine nuts
1 cup slivered California Almonds,divided
1 (10 ounce) package frozen
spinach, thawed and squeezed almost dry
6 cloves garlic, roasted and peeled
1 cup grated Parmesan cheese, plus more for garnish
1/2 cup chicken or vegetable broth
1/2 cup olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
Place almonds and pine nuts (keep separate) in a single layer in a dry skillet over medium heat. Toast, stirring occasionally until fragrant, 3-5 minutes.
Combine all ingredients except 1/2 cup of the slivered almonds in a food processor, blending just until smooth.
Toss pesto sauce with cooked fettuccine and top with roasted cherry tomatoes and remainder of slivered almonds.