Fettuccine con verdure recipe

• 70 g (2.5oz) green beans
• 3 tbsp extra virgin olive oil
• 1 garlic clove, finely chopped
• 240 g (8.5oz) courgettes, cut into 1cm batons
• 220 g (7.8oz) peas
• 100 g (3.5oz) sun-dried tomatoes in oil, drained and cut into large pieces
• 80 g (2.8oz) baby spinach
• 10 g (0.4oz) red chilli, de-seeded and cut into rings

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

green beans, extra virgin olive oil, garlic, batons, peas, tomatoes, baby spinach, red chilli

Taken from www.lovefood.com/guide/recipes/27450/fettuccine-con-verdure-recipe (may not work)