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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.
The skinny
401 calories, 18 g fat (5 g saturated), 49 g carbs, 8 g fiber, 16 g protein
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