Description
This fusilli with peppers and broad beans is a vibrant and easy 25-minute Mediterranean meal featuring sweet bell peppers, broad beans, and garlic, tossed with fresh basil. Healthy, comforting, and rich in anxiety-reducing magnesium!
Ingredients
1 tablespoon olive oil (plus extra for drizzling)
3 bell peppers (red, yellow, and orange), sliced
2 cloves garlic, minced
1 teaspoon dried chilli
1/2 teaspoon dried oregano
1 teaspoon agave nectar (or other sweetener)
2 cups (200g) fusilli pasta
1 cup (150g) frozen broad beans
4–5 basil leaves, torn
Salt and black pepper, to taste
Juice of half a lemon
Salad leaves, to serve
2–3 tablespoons jarred jalapenos (optional)
Instructions
Cook the peppers: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the sliced peppers and sweat them for about 10 minutes until soft.
Add spices: Add the minced garlic, dried chilli, dried oregano, and agave nectar to the peppers. Season with salt and pepper, and stir well.
Boil the pasta: Cook the fusilli in a pot of boiling water for 9 minutes.
Add beans: After the pasta has cooked for 5 minutes, drop 1 cup of frozen broad beans into the same pot. Bring it back to a boil, then lower the heat to a simmer for the remaining 4 minutes.
Save pasta water: Ladle a few tablespoons of the hot pasta water into the pan with the peppers and stir.
Combine: Drain the pasta and beans. Tip them into the pan with the peppers. Add the torn basil leaves and stir everything together.
Serve: Plate the dish with fresh salad leaves. Top with black pepper, a squeeze of lemon juice, a drizzle of olive oil, and the optional jarred jalapenos.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Saute
- Cuisine: Mediterranean
Nutrition
- Serving Size: per half of recipe
- Calories: 532
- Sugar: 11g
- Sodium: 15mg
- Fat: 8.5g
- Saturated Fat: 1.2g
- Carbohydrates: 92g
- Protein: 18g
