Name: Penne with Turkey, Arugula, and Sun-Dried-Tomato Vinaigrette
Yield: 4
Ingredients: 6 reconstituted sun-dried tomato halves -; 2 cloves garlic -; 1 1/2 tbsp. balsamic vinegar -; 3/4 tsp. salt -; 1/2 tsp. fresh-ground black pepper -; c. plus 1 tablespoon olive oil -; 1 lb. turkey cutlets -; 6 oz. arugula (about 3 bunches) -; 1/2 lb. penne -

Penne with Turkey, Arugula, and Sun-Dried-Tomato Vinaigrette

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Ingredients for - Penne with Turkey, Arugula, and Sun-Dried-Tomato Vinaigrette

1. 6 reconstituted sun-dried tomato halves -

2. 2 cloves garlic -

3. 1 1/2 tbsp. balsamic vinegar -

4. 3/4 tsp. salt -

5. 1/2 tsp. fresh-ground black pepper -

6. c. plus 1 tablespoon olive oil -

7. 1 lb. turkey cutlets -

8. 6 oz. arugula (about 3 bunches) -

9. 1/2 lb. penne -

How to cook deliciously - Penne with Turkey, Arugula, and Sun-Dried-Tomato Vinaigrette

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.