Turkey In Orange Sauce With Pasta Salad

1. 1

   To make the pasta salad, cook the pasta in boiling, salted water according to package instructions. Drain, then rinse under cold water and put to one side to cool. Next, cook the beans in boiling, salted water for about 12 mins, drain then rinse in cold water and allow to cool. Pour half the stock into a pan with the vinegar and bring to a boil. Season. Next, combine the pasta, beans, onions and peppers in a bowl and pour in the stock. Add the olive oil and toss to mix thoroughly and allow to marinate for at least an hour.

2. 2

   In a dry frying pan, briefly toast the pine nuts, then remove and allow to cool. Brush the pan with a little oil, then add the turkey and pan fry, turning for about 4 mins. Season, then remove and wrap in foil to keep warm. To make the sauce, deglaze the meat pan with the rest of the stock and the orange juice. Transfer the liquid to a small pan, add the marmalade and the toasted pine nuts and simmer for 5 mins. Add the soy sauce and season with pepper to taste.

3. 3

   To finish the pasta salad, mix in the arugula just before serving. Serve the turkey drizzled with the orange sauce and the salad on the side.

* Per serving · 4 servings · Values may vary.