Linguine with Red Bell Pepper, Walnuts and Parmesan

1. 1

   Combine bell peppers, garlic and 6 1/2 tablespoons oil in large bowl.

2. 2

   Season to taste with salt and pepper.

3. 3

   Cover and let stand at room temperature 2 hours.

4. 4

   (Can be made 1 day ahead.

5. 5

   Refrigerate.)

6. 6

   Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

7. 7

   Drain.

8. 8

   Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat.

9. 9

   Add onions; saute until tender and brown, about 6 minutes.

10. 10

    Add bell pepper mixture; saute 4 minutes.

11. 11

    Add pasta to skillet and toss to coat.

12. 12

    Transfer to large bowl.

13. 13

    Add walnuts, parsley and 1 1/2 cups cheese; toss to coat.

14. 14

    Serve, passing additional Parmesan cheese separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.