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

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.