Step 1

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.

Step 2

Per serving: 401 calories, 18 g fat, 5 g saturated, 49 g carbohydrates, 8 g fiber, 16 g protein

Step 3

Nutritional analysis provided by Self