Penne With Turkey, Summer Beans And Tomatoes

1. 1

   In a large serving bowl, marinate shallots with champagne vinegar, olive oil, 1/2 tsp of salt, and pepper.

2. 2

   Select a pot large enough for pasta, fill with water, and bring to a boil. Add 1/2 tsp salt. Before adding pasta, first boil beans until just tender. Ready a medium-sized bowl with cold water. Scoop beans out and plunge them into the bowl of cold water. In the same pot of hot water, now boil penne pasta until al dente.

3. 3

   While the pasta is cooking, salt and pepper turkey cutlets. Heat a little olive oil in a non-stick skillet over med-high heat. Slip in cutlets and cook briefly (about 2 mins) on each side or until lightly browned and no pink remains when cut. (*Overcooking will make them dry, as they are virtually fat-free.) Slice into bite-size strips.

4. 4

   Chop tomatoes and basil.

5. 5

   When pasta is done, drain and immediately place in the bowl with the shallots. The hot pasta will soften the shallots and reduce their bite. Add beans, turkey, tomatoes, and basil. Toss together and add salt and pepper to taste. Adjust oil and vinegar as necessary. Sprinkle with feta cheese before serving.

No additional tips available.