This is a delicious, colourful easy to prepare dish. Peppers are bursting with antioxidants, vitamin B6 and magnesium, a combination thought to reduced anxiety.

Ingrédients pour 2

2 gousses d'ail, haché

a teaspoon of dried chilli

1/2 une cuillère à café d'origan séché

3 peppers (bell peppers, capsicums), red, yellow and orange, en tranche

une cuillère à café de nectar d'agave (or other sweetener)

2 ou 3 tablespoons of jarred jalapenos (en option)

200g (or however much you usually use) of fusilli

2 handfuls of frozen broad beans

4 ou 5 basil leaves

sel et poivre

huile d'olive

le jus d'un demi-citron

feuilles de salade pour servir

Méthode

Sweat the sliced peppers in a dash of olive oil in a large pan for about 10 procès-verbal, when softened add the garlic, dried chilli, dried oregano, agave nectar and season with salt and pepper

In the meantime cook the pasta for 9 procès-verbal (or according to the packet instructions), after 5 minutes add the frozen broad beans to the simmering pasta water, turn up the heat to bring back to the boil before reducing to a simmer again

Ladle a few tablespoons of the pasta water into the pan with the peppers and stir

Drain the pasta and beans and tip into the pan with the peppers, tear the basil leaves and scatter over the pasta, stir through

Serve with the salad leaves, more black pepper, a squeeze of lemon, a drizzle of olive oil and top with the jarred jalapenos (en option)