Put the olives, capers, garlic, basil and lemon zest into a bowl and, using a hand blender, blend until you have a smooth paste.
Add the lemon juice and olive oil and mix well.
Season with black pepper to taste – tapenade keeps well in the fridge for up to one month in an air-tight container.
For the rest:
Blanch the green beans by dropping them into rapidly boiling water for 2 minutes. Drain, refresh under cold water and set aside.
Heat 1 tablespoon of the oil in a saucepan over a low heat. Add the spinach leaves and wilt slowly, stirring, for 2-3 minutes. Season lightly with salt and pepper and set aside. Bring a large pan of salted water to a rolling boil for the pasta.
Heat the remainder of the oil in a large frying pan over a low heat. Add the chopped garlic and saute lightly. Don’t let it burn.
Add the courgettes and saute gently for 3-4 minutes until they start to soften. Stir in the peas, sun-dried tomatoes, spinach, green beans, chilli and water and cook over a medium heat for a further 4 minutes. Stir in the basil and season with salt and pepper to taste. Keep warm while the pasta cooks.
Drop the fettuccine into the boiling water and cook according to the packet instructions. Using a mug, scoop out a cupful of the pasta cooking water and set aside.
Drain the fettuccine and turn them into the pan with the sauce. Cook together over a medium heat for 2-3 minutes, stirring to blend the sauce with the noodles. If the sauce seems dry, add a little of the reserved pasta cooking water.
Divide the pasta into hot bowls and place a spoonful of tapenade on top of each dish. Serve immediately.