Spinach Pesto Linguine



INGREDIENTS:

A large handful of fresh spinach

Approximately 8-12 cloves of garlic
(depending on your preference/size of meal)

4 tablespoons of olive oil

100-200g of feta cheese

200g of pitted kalamata olives

a small package of snap peas

1-2 breasts of chicken
(Substitute salmon or steak if that is your preference)

approximately 500g of linguine

DIRECTIONS:

1. Take a bit of time before preparation to lightly sautee
the garlic in a pan, not completely cooked but take a little
of the bite off of it. When you have done that, throw that in
your food processor. Chop it up a bit, then throw in the
spinach bit by bit (go ahead and leave the stem on if you
like), depending on the size of your processor. When you have
completed mixing the galic & spinach together, put the olive
oil in, and mix that in as well. Put into a bowl and set aside.

2. Strip the snap peas of the stringy bits and the hard ends
and place those aside in a bowl as well.

3. Start the water on the stove at a medium temperature to
prevent the water from boiling, but able to easily obtain a
boil at your whim. Start the barbeque/grill and put the chicken
(or other meat) on at a medium temperature when it has heated
up, and put a bit of olive oil on each side to prevent sticking.
When the meat is about quarter done, you want to have the water
boiling. Put the linguine in, and if you wish put a bit of olive
oil in that as well for flavor and to prevent the pasta from
sticking together.

4. While you are doing this, put the snap peas in a small fry
pan with some olive oil at a low-medium temperature to warm them
up a bit.

5. When the pasta and meat is cooked (try and get these finished
cooking at the same time), take the chicken and put it on a
cutting board and slice it into strips (In the case of the
steak/salmon, it may be better to just leave it in fillet/steak
form for presentation purposes). Strain the pasta, and put it in
a fry pan along with some of the pesto (by portion) to heat the
pesto up a bit. Make sure it is not at a high temperature as the
pasta will crisp up. When you have finished this, put it on a
place and crumble the feta over the pasta and throw some olives
on as well. Arrange the snap peas and meat strips on top as well,
and there's your dinner!

Serves 4



Spinach Pesto Linguine