Oh pesto, how do I love thee?

Let me count the ways people, those many splendored ways! But lest you think this is yet another plate of green food, think again! For pesto is indeed many splendored and this one is a tad different - no basil, no pine nuts, no parmesan here. Instead, this one focuses on sun-dried tomatoes, and some delicious smoked mozzarella. Since the latter is not always easy to find, you could always sub another smoked cheese, but my advice is to stick with smoked something, as the combination of the sharpness of the tomatoes, and the smoky cheese was made in pesto heaven.

This is such a satisfyingly tasty recipe, and so simple to rustle up - I mean, I am one wordy writer and look, it only has 3 instructions!

And in case this recipe gets you excited for more non-traditional pesto shenanigans, then you should also check out these fabulous recipes: Rotini with Kale and Almond Pesto and Rotini with Zucchini and Mint Pesto

Penne with Sun-dried Tomato Pesto and Smoked Mozzarella
adapted from Epicurious.com
Serves 4-5

1lb penne
1/2 cup unsalted raw almonds (don't need to be blanched)
28 sun-dried tomato halves (from a jar of oil-packed ones, drained, I used a whole 8.5oz jar)
1 large bunch of parsley (remove thicker stalks, and you should have about 2 cups)
3 cloves garlic, peeled
1/4 cup olive oil (approx. - see below)
1/2 lb smoked mozzarella, cut into 1/2" cubes

1. Cook the penne according to directions, then drain, reserving 1 cup of the cooking liquid.
2. Put the almonds, sun-dried tomatoes, parsley and garlic into a food processor, and whizz until finely chopped. Gradually add olive oil until you get a thick pesto - you don't want it too runny.
3. Stir pesto into hot cooked pesto, with enough of the pasta cooking water so that it clings nicely to the penne. Stir through the mozzarella.