Put on the water for the spaghetti.
Cut the turkey breast fillets into small pieces and sear them in a pan, seasoned with a little salt and pepper. Once the water boils, cook the spaghetti according to package directions until al dente. In the meantime, wash and dice the tomatoes and season well with salt and pepper (it is best to put them in a small bowl). Wash the arugula and trim the stems a bit.
Once the turkey meat has taken color, add the pine nuts and sauté for a moment until they too are browned.
Drain the spaghetti through a sieve and transfer to plates in batches.
First add the tomatoes (make sure that some of the broth – which has collected in the bottom of the bowl – also gets on the spaghetti). Then add the turkey meat with the pine nuts and finally the arugula.
Serve immediately.
