Sundried Tomato Penne Pasta

So... I kind of love pasta. It's the perfect meal: uncomplicated, delicious, and goes with pretty much everything. It was the first "real" meal I ever made for my hubby, and is therefore my first love in the world of food.

Before I moved out, I had absolutely no interest in cooking, learning to cook, or doing anything remotely close to that. Growing up, my mom tried to teach me what she could, but as she'd turn her back to stir the pot, I'd run off and hide.

One day, it just hit me. I was hungry and I wanted food. How's that for a basic impulse? So I went to our pantry and started experimenting with pasta. I ended up with my own version of farfalle alla vodka (sans vodka... I used cooking wine as it was all we had around). It blew my mind. I loved what I had made and wanted to make more. Ever since then, I have grown to love creating new dishes and making food.

In addition, pasta pairs favorably with my other love: cheese; the more the merrier, I find. What more is there to say? Pasta is amazing!

Sundried Tomato Penne Pasta
Adapted from epicurious
Serves 4

Ingredients
1/4 cup toasted almonds
A handful of parsley, roughly chopped
15-20 pieces of sundried tomato halves
3 tbs of olive oil
Salt and pepper to taste
1 lb penne pasta
Grated Parmesan cheese

Directions:
Toast the almonds in a pan over medium heat until fragrant, around 5 minutes. Add parsley, almonds, tomatoes, and garlic in a food processor and pulse until smooth. You can add more oil if it's not blending together as you like. Add salt and pepper to the pesto mixture as you prefer.

Cook the pasta, drain, and toss with the pesto. Add as much cheese as you'd like! Bon appétit.