Cook the penne in a large pan of boiling, salted water, for 10 – 12 minutes.
Meanwhile, heat 2 tbsp of rapeseed oil in a frying pan and add the onion, garlic, sea salt and black pepper and cook for 3 minutes, until the until the onion is soft, but not coloured. Then stir in the cooked turkey and lower the heat and cook for a further 2 minutes, stirring continuously. Then add the majority of the sage, ginger, lemon zest and juice, white wine and stock and simmer gently, stirring continuously for 3 minutes. Then add the cream and simmer for a further 2 minutes.
Place a small frying pan on a medium heat; add the remaining 2 tablespoons of rapeseed oil, then add the chopped walnuts and breadcrumbs and sauté until lightly brown. Remove from the pan and keep warm.
When cooked, drain the pasta well, return to the pan and add the turkey mixture and stir well.
Serve with a drizzle of rapeseed oil, the remaining sage and some grated parmesan and top with the walnut and breadcrumb mixture.
Recipe courtesy of Golden Turkeys.