A lovely simple summer dish that takes no time to make

Ingredients marked (W) available from Weigh Ahead

• 2 tbsp olive oil (w)
• 2 bell peppers sliced
• 2 cloves garlic, crushed
• 1 tsp crushed chillis (w)
• 250g cooked cannellini beans (w-dried)
• 400 ml vegetable bouillon (w)
• ½ tsp salt (w)
• 1tsp grated lemon zest
• 1 tbsp lemon juice
• About 15 olives, pitted and halved (w)

Method

1. Heat the olive oil in a large pan over medium heat. Add the peppers and sauté for 5 minutes. Add the garlic, chillis, and salt and sauté for about 10 minutes longer.
2. Meanwhile put a large potful of water to boil for the pasta.
3. Add the beans, bouillon, lemon zest, lemon juice, and olives to the peppers, and stir. Cover, turn the heat down and let the sauce simmer while the pasta cooks.
4. 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 a low heat for about 3 or 4 minutes.
5. Transfer to a serving dish, and serve