Penne With Tomato Pesto and Smoked Mozzarella

By becarriger

Ingredients

• 1/4 cup almonds
• 2 cups loosely packed fresh parsley
• 12 sun-dried tomato halves
• 2 cloves garlic, roughly chopped
• 2 tablespoons olive oil
• 1/4 lb smoked mozzarella, diced
• 1/2 lb whole-wheat penne

Preparation

Step 1

In a small pan over medium heat, toast almonds until golden brown, 5 minutes. In a food processor, pulse almonds, parsley, tomatoes, garlic and oil until slightly chunky. Pour into a bowl; season with salt and freshly ground black pepper. Add mozzarella; toss to combine. Cook pasta as directed on package; drain and toss immediately with pesto.