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Ingredients
- 2 cups fresh basil
- 1 Tbsp. olive oil
- 1 1/2 cups red wine basil vinaigrette
- 1 lb. tender green beans
- 6 ripe plum tomatoes, cut into 8 pieces
- 2 cups black olives
- 2 Tbsp chopped fresh parsley
- 4 oz. Parmesan, shaved
- Dressing:
- 2 cloves garlic, crushed
- 2 Tbsp Dijon mustard
- 1/2 cup red wine vinegar
- 1 tsp fresh ground pepper
- 1 cup extra virgin olive oil
- 1/2 cup fresh basil, sliced thin
- 1/2 cup chopped fresh parsley
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Slice basil leaves thin, reserve one-half cup for vinaigrette. Bring a large pot of water to boil. Add the oil and fettuccine. Cook at rolling boil until just tender. Drain and rinse with cold water. Place fettuccine in a large mixing bowl. Add one-half cup of the vinaigrette and toss; set aside.
Step 2
Bring a pot of water to boil. Add the green beans and simmer until just tender, five to eight minutes. Drain and rinse under cold water and set aside.
Step 3
Place the pasta in a serving bowl. Layer with the tomatoes, then beans, olives and one-half cup basil. Sprinkle with parsley and pour remaining vinaigrette over the salad. Sprinkle shaved Parmesan over top. Toss well and serve.
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