I've recently shared a zucchini with pesto recipe with you all but I thought to myself, why not mix some alfredo and olive tapenade into the mix? The tapenade was ready to go, I had extra alfredo sauce leftover and a tub of pesto; you can use a store bought pesto since it requires minimal processing. All I had to do was make the noodles and mix the sauces!
I am not usually an olive fan except in a tapenade. But I tell ya, this combo was HEAVENLY. I am including the fettucine recipe here along with some direction for the pesto and the tapenade. Sprinkle a mixture of crumbled cashews and garlic (as an alternative to parmesan) or cauliflower and garlic and you can garnish with some tapenade and/or basil.
1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Rinse the olives well in cool water. Place all ingredients in a food processor and process to combine, scraping down the sides of the bowl as necessary until the mixture becomes a coarse paste, approximately 1 to 2 minutes total.
Mix 1.5-2 rounded tsps of the tapenade to the alfredo + pesto sauce.
hAPPY eATING & kEEP sMILING
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