Penne With Tomato Pesto and Smoked Mozzarella
By becarriger
Rate this recipe
0/5
(0 Votes)
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
Details
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.
You'll also love
- Turkey Stuffing Divan 0/5 (0 Votes)
- Pork Tenderloin Stuffed with... 0/5 (0 Votes)
- Salad: Grilled Peach with Balsamic... 0/5 (0 Votes)
- Herb Roasted Baby Boomer Potatoes 0/5 (0 Votes)
- NOODLES-ROBIN MCGRAW'S 0/5 (0 Votes)
- Cabbage Rolls II 0/5 (0 Votes)
- Cauliflower, Bacon, and Olive Pasta 0/5 (0 Votes)
- Ravioli Alfredo with Shrimp 0/5 (0 Votes)
Review this recipe