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Penne with tomato pesto and smoked mozzarella
Ingredients
- 1/4 cup almonds
- 2 cups loosely packed fresh parsley
- 12 sun-dried tomato halves
- 2 cloves garlic, roughly chopped
- 2 tbsp olive oil
- 1/4 lb smoked mozzarella, died
- 1/2 lb whole-wheat penne
Directions
- 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;seasonwith salt and freshly ground black pepper
- Add mozzarella; toss to combine
- Cook pasta as directed on package; drain and toss immediately with pesto
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