Season the turkey breast slices with salt and pepper. In the meantime, boil the water to blanch the rocket, then leave it to cool. Crush the rocket with the parmigiano, pine-nuts and extra-virgin olive oil, blending them all together.

Heat a pan over a high heat and cook the slices for about 3 minutes per side. When they are almost ready, add a clove of garlic and the tomatoes, cut into pieces. When the tomatoes have softened slightly, remove from the heat. Serve the slices whole or cut into strips, with the rocket pesto and tomatoes on top.