Instructions: 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.)

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

Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions; saute until tender and brown, about 6 minutes. Add bell pepper mixture; saute 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.

Serves 6.

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