Fusilli with Sweet and Hot Peppers, Fava Beans, Lemon, and Olives
Preparation time: about 30 minutes
Yield: 4 to 6 servings
You can make this lively, festive dish even brighter and more
beautiful by using a combination of yellow and red bell peppers.
Serve it in bowls with cooked greens on the side, and fresh crusty
bread to mop up the juices.
- Fresh fava beans are ideal for this recipe, but you can also
use dried or canned favas, or any kind of broad bean or small,
plump brown bean (pintos, habas, etc.), dried or canned. If using
dried beans, soak and cook them ahead of time. If using canned,
rinse and thoroughly drain them ahead of time.
2 tablespoons olive oil
4 cups thinly sliced bell peppers (2 medium)
1/4 cup minced garlic
1 to 2 jalapeno chilies, minced (seeding optional)
3/4 teaspoon salt ( or to taste)
2 cups cooked fava beans, broad beans or brown beans (can also be a
15-ounce can, rinsed and drained)
1 1/2 cups vegetable or chicken broth
1 tablespoon minced lemon zest
1 tablespoon fresh lemon juice
About 15 oil-cured olives, pitted and halved
3/4 pound fusilli
OPTIONAL, FOR THE TOP:
Twists of lemon peel
Leaves of flat parsley
- Heat the olive oil in a large, very deep skillet or Dutch oven
over medium heat. Add the bell peppers and sauté for 5
minutes. Add the garlic, jalapenos, and salt, and sauté for
about 10 minutes longer. Meanwhile, put up a large potful of water
to boil for the pasta.
- Add the beans, bouillon, lemon zest and juice, and olives to
the peppers, and stir. Cover, turn the heat down, and let the sauce
simmer while the pasta cooks.
- Cook the fusilli in rapidly boiling water until it is just
tender. Drain, and add it directly to the panful of pepper sauce.
Stir well, and cook over low heat for about 3 or 4 minutes. Serve
hot, sprinkled with any, all, or none of the optional