Penne Pasta With Turkey, Red Bell Peppers, Kale, And Toasted Walnuts

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Diamond Nuts


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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

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