Sun-Dried Tomato And Pepper Tapenade - cooking recipe

Ingredients

5.25 oz roasted red peppers
9.5 oz sun-dried tomatoes in oil
2 cloves garlic, quartered
2 tbsp pine nuts, toasted
1 tbsp lemon juice
3.5 oz green beans, frozen
5.25 oz feta cheese, crumbled
13.25 oz spaghetti, cooked, to serve
None None mixed greens, to serve

Preparation

In a food processor, combine peppers, tomatoes, tomato oil, garlic, pine nuts and lemon juice. Process until almost smooth. Season.
Blanch green beans in boiling, salted water for 1 min, or until tender. Drain. Toss with tapenade, feta and hot pasta. Serve with mixed greens.