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from the kitchen of Sharmagne Leland-St.John
3 tablespoons olive oil
2 large shallots, thinly sliced
2 garlic cloves, minced
1/2 cup of white wine
1 cup of left-over turkey breast, cut into thick strips
1/4 cup sun-dried tomatoes, cut julienne
20 green olives
1/4 teaspoon dried red peppers
1/4 cup pine nuts, lightly toasted
1 package of penne pasta
Fill a large pasta pot with water. Add a few drops of olive oil,
and bring to a boil.
In the meantime heat the oil in a skillet, add the shallots and sauté
until transparent, add the garlic, sauté for another 3 minutes. Add
the turkey breast, sun-dried tomatoes, olives, stirring to mix well.
Add the wine and simmer for 10 minutes. While the sauce is
simmering, toast the pine nuts under the broiler, until golden brown,
being careful not to burn them.
When the water is at a rolling boil, add the pasta and cook according to
Add the red peppers to the sauce mixture. Stir occasionally. When
finished, turn into a large deep bowl.
When the pasta is cooked drain and pour into the bowl. Sprinkle pine
nuts over pasta. Mix well and serve with a bit of freshly grated