Penne With Turkey, Arugula, And Sun-Dried-Tomato Vinaigrette
- 6 reconstituted sun-dried tomato halves, chopped
- 2 cloves garlic, smashed
- 1 1/2 tablespoons balsamic vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/3 cup plus 1 tablespoon olive oil
- 1 pound turkey cutlets, cut into 1/2-by-1 1/2-inch strips
- 6 ounces arugula (about 3 bunches), cut into 1/2-inch strips, or 5 ounces (1 bunch) watercress, large stems removed
- 1/2 pound penne
- In a blender, combine the sun-dried tomatoes, garlic, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Blend until a paste forms. With the machine running, add the 1/3 cup oil in a thin stream.
- Sprinkle the turkey with the remaining 1/4 teaspoon each of the salt and pepper. In a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Cook the turkey, in two batches if necessary, until just cooked through, about 3 minutes. Do not overcook. Transfer the turkey to a large bowl and add the arugula.
- In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain, toss with the turkey and arugula and the tomato vinaigrette, and serve warm.
- Wine Recommendation: A fruity red will complement the sharpness of the arugula. Try a Beaujolais-Villages from France or a dolcetto from Italy. In either case, chill the wine slightly before serving.
tomato, garlic, balsamic vinegar, salt, freshground black pepper, olive oil, turkey cutlets, arugula, penne
Taken from www.myrecipes.com/recipe/penne-with-turkey-arugula-sun-dried-tomato-vinaigrette (may not work)