Fusilli with Sweet and Hot Peppers, Fava Beans, Lemon, and Olives

Adapted from Vegetable Heaven
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

Twists of lemon peel
Lemon wedges
Leaves of flat parsley
  1. 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.
  2. 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.
  3. 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 toppings.
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