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Penne Pasta with Turkey, Red Bell Peppers, Kale, and Toasted Walnuts

From: Tina Salter

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Serves 6 to 8



  • 1 pound penne pasta
  • 3 tablespoons vegetable oil
  • 2 large red onions, thinly sliced
  • 3 red bell peppers, stemmed, seeded and thinly sliced
  • ½ teaspoon red pepper flakes
  • 1 cup dry white wine, or chicken stock
  • 1 bunch kale, trimmed, cut into 1-inch strips
  • 4 cups shredded, cooked turkey, (about 1 pound)
  • Salt and freshly ground black pepper
  • 1 cup Diamond Walnuts, toasted and coarsely chopped
  • Pecorino cheese, for garnish
  • Fresh parsley leaves, chopped, for garnish


Spread walnuts on a baking sheet or in a shallow pan. Bake in 350F oven stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Chop coarsely and set aside.

Bring a large pot of salted water to a boil. Add the pasta and cook until tender but firm, about 10 minutes or according to the package instructions. Drain, reserving 1 cup of the pasta cooking water.

In a medium saut pan, heat the oil over medium-high heat. Add the onions and cook, stirring, until translucent and very soft but not browned, 5 to 8 minutes. Add the bell peppers and pepper flakes; cook, stirring, until tender, about 5 minutes. Add the wine and the reserved cooking water. Stir in the kale and cook just until the leaves wilt, about 2 minutes. Add the turkey and cook, stirring, until heated through, stirring, about 5 minutes. Season to taste with salt and freshly ground black pepper.

To serve: In a large bowl, combine the pasta, turkey mixture, and walnuts; toss to combine. Generously sprinkle with freshly grated cheese. Garnish with parsley. Serve immediately.

Serves 6 to 8

Shredded turkey takes on a whole new twist in this healthy mix of vegetables and walnuts tossed with tubes of al dente pasta. It's quick and simple to put together and makes for a perfect post-Thanksgiving supper.

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