Ingredients
6sun dried tomato,reconstituted, halves
2garlic cloves
1½tbspbalsamic vinegar
¾tspsalt
½tspfresh ground black pepper
1cupolive oil,(plus 1 tbsp)
1lbturkey cutlets
6ozarugula,(about 3 bunches)
½lbpenne
Preparation
In a blender, combine the sun-dried tomatoes, garlic, vinegar, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Blend until a paste forms. With the machine running, add the ⅓ cup of oil in a thin stream.
Sprinkle the turkey with the remaining ¼ 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, for about 3 minutes, until just cooked through.
Transfer the turkey to a large bowl and add the arugula.
In a large pot of boiling, salted water, cook the penne for about 13 minutes, until just done.
Drain, then toss with the turkey and arugula and the tomato vinaigrette.
Serve warm, and enjoy!
