Penne With Tomato Pesto and Smoked Mozzarella

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  • 1/4 cup(s) almonds


  2. 1/4 cup almonds
  3. 2 cups loosely packed fresh parsley
  4. 12 sun-dried tomato halves
  5. 2 cloves garlic, roughly chopped
  6. 2 tablespoons olive oil
  7. 1/4 lb smoked mozzarella, diced
  8. 1/2 lb whole-wheat penne
  10. 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.
March 2012

This recipe is a personal recipe added by salter572 and has not been tested or endorsed by MyRecipes.

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