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1.
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Preheat your broiler or the grill to high heat.
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Rub half of the oil around the outside of the bell pepper.
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Broil or grill until the outside is charred, turning occasionally.
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Remove from heat and place in a sealed paper bag for 5 minutes.
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Remove from bag.
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Remove skin, seeds, and membranes.
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Chop remaining pepper and place in a large bowl.
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2.
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Bring a large pot of water to boil.
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Cook pasta according to package directions.
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3.
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Meanwhile, toast walnuts in a dry skillet over medium-low heat (use a large skillet).
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When warmed and beginning to be fragrant, remove from heat.
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Add walnuts into the bowl with the pepper.
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4.
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In the same skillet, heat remaining half of the oil over medium-high heat.
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Add sliced onion.
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Cook for 3-5 minutes, until beginning to brown slightly.
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Lower heat to medium-low, and cook for 10-15 minutes more, until well caramelized and soft.
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Add onions into the bowl.
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5.
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Squeeze thawed spinach between paper towels to remove moisture.
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Cook briefly in the skillet to evaporate any remaining moisture, if needed.
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Add it into the bowl, along with the pesto, provolone, tomatoes, artichoke hearts, and half of the Parmesan cheese.
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6.
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Drain cooked pasta.
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Add warm pasta into the bowl of ingredients, and toss to combine.
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Serve with remaining Parmesan cheese.
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Adapted from Cooking Light.
