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

Ingredients for 2

2 cloves of garlic, minced

a teaspoon of dried chilli

1/2 a teaspoon of dried oregano

3 peppers (bell peppers, capsicums), red, yellow and orange, sliced

a teaspoon of agave nectar (or other sweetener)

2 or 3 tablespoons of jarred jalapenos (optional)

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

2 handfuls of frozen broad beans

4 or 5 basil leaves

salt and pepper

olive oil

the juice of half a lemon

salad leaves to serve

Method

Sweat the sliced peppers in a dash of olive oil in a large pan for about 10 minutes, 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 minutes (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 (optional)