Linguine with Red Bell Pepper, Walnuts and Parmesan

• 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

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

red bell peppers, garlic, olive oil, linguine, onions, walnuts, parsley, parmesan cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/linguine-with-red-bell-pepper-walnuts-and-parmesan-2600 (may not work)