Ingredients

• 3 large red bell peppers, seeded, cut into thin strips
• 2 tablespoons minced garlic
• 8 tablespoons olive oil
• 1 1/2 pounds linguine
• 1 1/2 cups chopped onions
• 3/4 cup coarsely chopped walnuts (about 6 3/4 ounces), toasted
• 1/3 cup chopped fresh parsley
• 1 1/2 cups freshly grated Parmesan cheese
• Additional freshly grated Parmesan cheese

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Instructions

1. Combine bell peppers, garlic and 6 1/2 tablespoons oil in large bowl. Season to taste with salt and pepper. Cover and let stand at room temperature 2 hours. (Can be made 1 day ahead. Refrigerate.)
2. Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
3. Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until tender and brown, about 6 minutes. Add bell pepper mixture; sauté 4 minutes. Add pasta to skillet and toss to coat. Transfer to large bowl. Add walnuts, parsley and 1 1/2 cups cheese; toss to coat. Serve, passing additional Parmesan cheese separately.