Spring Fettuccine Alfredo With Green Beans Tapenade

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 1 teaspoon finely minced garlic
• 1 cup heavy cream
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup finely grated Parmesan, divided
• 1 pound dried fettuccine
• 3/4 pound green beans, trimmed and cut in half crosswise (about 2-inch pieces)
• 1/2 cup Green Olive Tapenade, recipe follows, or store-bought
• 1/2 cup coarsely chopped fresh parsley
• Green Olive Tapenade
• 1 cup pitted Castelvetrano olives
• 2 anchovies, rinsed and chopped
• 1/2 teaspoon minced garlic
• 1/4 cup coarsely chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 1 tablespoon drained capers
• 2 teaspoons finely grated lemon zest
• 2 to 3 teaspoons fresh lemon juice (depending on how lemony you want it)
• Kosher salt and freshly ground black pepper, to taste

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