Penne With Tomato Pesto and Smoked Mozzarella

(from calibali0’s recipe box)

Tomatoes’ strong, savory flavor can help satisfy us sooner, so we may eat less without trying. We added almonds to up the slim-down factor: Dieters who ate the nuts daily lost 56 percent more fat than those who didn’t, a study from Loma Linda University finds; the nuts’ fiber may prevent fat absorption.

Source: Self, March 2012

Serves 4 people

Categories: dinner, not tried, pasta

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

Directions

  1. In a small pan over medium heat, toast almonds until golden brown, 5 minutes.

  2. In a food processor, pulse almonds, parsley, tomatoes, garlic and oil until slightly chunky.

  3. Pour into a bowl; season with salt and freshly ground black pepper.

  4. Add mozzarella; toss to combine.

  5. Cook pasta as directed on package; drain and toss immediately with pesto.

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