-
1
In a small saucepan, melt the butter over medium heat. Add the garlic and saute for 1 minute until it just turns golden. Whisk in the cream and bring to a simmer. Season with salt (go lightly because of the salty tapenade) and pepper, then simmer for about 8 minutes until it its reduced and thickened. Whisk in 1/2 cup of the grated Parmesan.
-
2
Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine according to package directions, adding the cut green beans during the last 2 minutes of cooking. Drain the pasta and green beans. Return them to the same pot, and pour in the hot Alfredo sauce. Toss to coat the pasta and beans well.
-
3
Immediately turn the pasta and beans into a shallow serving dish or plate it up in individual bowls. Give a final grind of black pepper, dollop over the tapenade, sprinkle over the remaining Parmesa,n and either toss yourself or let each diner toss their serving. Sprinkle with parsley as desired and serve hot.
-
4
Place the olives, anchovies, garlic, parsley, olive oil, capers, lemon zest, and lemon juice in a food processor and pulse until the mixture is coarsely blended. Taste and add salt and pepper as desired. Continue to pulse or puree until the mixture is as coarse or fine as you like. Makes: about 1 cup
