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

Ingredients

• ½ pound penne
• 1 pound turkey cutlets, cut into 1/2-by-1 1/2-inch strips
• ¹/₃ cup plus 1 tablespoon olive oil
• 6 ounces arugula (about 3 bunches), cut into 1/2-inch strips, or 5 ounces (1 bunch) watercress, large stems removed
• ¾ teaspoon salt
• ½ teaspoon fresh-ground black pepper
• 1 ½ tablespoons balsamic vinegar
• + 2 more ingredients
• • 2 cloves garlic, smashed
  • 6 reconstituted sun-dried tomato halves, chopped

1. 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. Sprinkle the turkey with the remaining 1/4 teaspoon each of the salt and pepper...

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