Penne with Tomato Pesto and Smoked Mozzarella
['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 pound smoked mozzarella, diced', '1/2 pound whole-wheat penne']
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.
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