Spinach Pesto Linguine

Instructions

Lightly sauté the garlic in a pan. You only want to take the raw bite off it, not cook it through.

Chop the garlic roughly in a food processor, then add the spinach a little at a time. Stems can stay on if you like. Once the two are blended, add the olive oil, mix again, and set the spinach mixture aside in a bowl.

Pull the stringy bits and hard ends off the snap peas and set them aside in a separate bowl.

Put the pasta water on at a medium heat so it stays just short of boiling but can reach a boil quickly. Heat the grill to medium, brush a little olive oil on each side of the chicken (or salmon or steak), and start grilling.

When the meat is about a quarter done, bring the water to a boil and add the linguine, with a little olive oil if you want. Meanwhile, warm the snap peas in a small frying pan with some olive oil over low-medium heat.

Aim to have the pasta and meat finish together. Slice chicken into strips, but leave salmon or steak whole for presentation. Drain the pasta and toss it per portion in a pan over gentle heat with some pesto, just to warm the pesto, since high heat will crisp the pasta.

Plate the pasta and top with the feta and olives. Arrange the snap peas and meat on top and serve.