Amount	Ingredient
1 Cup	all purpose flour
1 Tablespoon	all purpose flour
1 Pound	arugula leaves, washed and dried
2 Cups	arugula, washed, dried, & chopped fine
1 Teaspoon	bitter sweet smoked paprika
1 Teaspoon	black pepper
1 Cup	boiling water
2 Ounces	dry white wine
1 Ounce	extra-virgin olive oil
1/4 Cup	extra-virgin olive oil
1 Pound	fusilli
7 Ounces	Gorgonzola
1 Cup	green onions, sliced
1/4 Teaspoon	ground ginger
3 Cups	heavy whipping cream
1 Teaspoon	Kosher salt
1 Cup	Parmesan, grated and divided
1 Teaspoon	parsley, chopped
2 Tablespoons	parsley, chopped
1	pear, peeled, cored & cut lengthwise into 6 wedges
6	pears, peeled, cored, & diced small
6 Slices	Prosciutto, thinly sliced and trimmed of outer fat
1/4 Teaspoon	red pepper flakes
1/2 Cup	Romano, grated
1/2 Teaspoon	saffron threads, chopped
1/8 Teaspoon	salt
2 Cups	tomatoes, seeded and diced small
6 3-Ounce	TURKEY BREAST TENDERLOINS, pounded thin to 8.5" x 5.5"
2 Cups	TURKEY STOCK
1 Tablespoon	unsalted butter
4 Teaspoons	unsalted butter
1 Pinch	white pepper