Green Beans With Tapenade Dressing Food
GREEN BEANS WITH TAPENADE DRESSING
Serve these savory beans with our Poached Salmon with Beet Relish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Bring a medium saucepan of salted water to a boil. Plunge beans into boiling water, and cook until bright green and tender, 2 to 3 minutes. Drain, and rinse in cold water to stop the cooking. Trim the ends off the beans, and cut in half lengthwise.
- Transfer beans to a serving bowl, and toss well with tapenade, garlic, parsley, and olive oil. Season with salt and pepper.
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- In a small saucepan, melt the butter over medium heat. Add the garlic and sauté 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 ½ cup of the grated Parmesan.
- Meanwhile, bring a large pot of salted water to a boil. Cook the fettucine according to package directions, adding the cut green beans during the last two minutes of cooking. Drain the pasta and green beans.
- Return the cooked pasta and the beans to the same pot, and pour in the hot alfredo sauce. Toss to coat the pasta and beans well.
- 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 Parmesan and either toss yourself, or let each diner toss their serving. Sprinkle with parsley as desired and serve hot.
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- Once the water is boiling, add the green beans to the water. Stir, then let boil for about 4 to 5 minutes (or until desired doneness... the crispier, the better!). While the beans boil, place a vegetable strainer into the sink. Also, place the tapenade into a medium sized salad bowl and set aside.
- When the beans are done, strain them through the strainer. Let them drip dry for about 1 minute. Once dry, toss them in the tapenade, to evenly coat them. Season with salt and pepper, to taste.
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- In a small saucepan, melt the butter over medium heat. Add the garlic and sauté 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.
- 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
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- In food processor, pulse almonds until finely chopped. Add olives, lemon zest and parsley; pulse until finely ground, stopping and scraping occasionally. Add oil and pulse until well blended; season with 1/8 teaspoon salt and 1/4 teaspoon pepper.
- Heat large covered pot salted water to boiling on high. Add green beans; cook 4 minutes or until crisp-tender. Drain well; place in serving bowl.
- Add tapenade and butter to beans, tossing until butter is melted and beans are evenly coated. Garnish with parsley and season with additional salt & pepper, to taste. Serve warm.
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