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1
Blanch the green beans by dropping them rapidly into boiling water for 2 minutes.
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2
Drain, refresh under cold water and set aside.
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3
Heat 1 tablespoon of the oil in a saucepan over a low heat.
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4
Add the spinach leaves and wilt slowly, stirring, for 2-3 minutes.
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5
Season lightly with salt and pepper and set aside.
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6
Bring a large pan of salted water to the rolling boil for the pasta.
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7
Heat the remainder of the oil in a large frying pan over a low heat.
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8
Add the chopped garlic and saute lightly.
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9
Dont let it burn.
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10
Add the courgettes and saute gently for 3-4 minutes until they start to soften.
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11
Stir in the peas, sun-dried tomatoes, spinach, green beans, chilli and water and cook over a medium heat for a further 4 minutes.
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12
Stir in the basil and season with salt and pepper to taste.
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13
Keep warm while the pasta cooks.
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14
Drop the fettuccine into the boiling water and cook according to packet instructions (remember that egg pasta will cook faster than non-egg pasta).
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15
Using a mug, scoop out a cupful of the pasta cooking water and set aside.
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16
Drain the fettuccine and turn them into the pan with the sauce.
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17
Cook together over a medium heat for 2-3 minutes, stirring to blend the sauce with the noodles.
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18
If the sauce seems dry, add a little of the reserved pasta cooking water.
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19
Divide the pasta into hot bowls and place a spoonful of tapenade on top of each dish.
