Rinse the turkey and slice it into strips. Peel the shallots, rinse them and chop them finely, then, once rinsed and dried chop the basil. Drain the tomatoes from the oil and chop them into strips. In a non-stick pan, toast the pine kernels until golden then set them aside. Place 2 tbsp of oil in a saucepan, add the chopped shallots and fry them until soft but not golden.In a different pan heat the leftover oil and butter, add the turkey and season with salt and pepper, once browned evenly over a high heat, drain it and keep it warm. Remove the fat from the pan used for cooking the turkey, pour the wine in it and let it evaporate, add the soft shallots, the tomatoes, salt and pepper and flavour for a minute.Then add the turkey and sprinkle with the chopped basil. In the meanwhile cook the pasta al dente in a boiling salted water. Once drained, pour it in the pan with the ragù, add the toasted pine kernels, add a few tablespoons of cooking water and serve warm.