Description
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Ingredients
Scale
1 pack dry linguine
Salt and freshly ground black pepper to taste
Note: This is very good with Vancouver Island Smoked Sea Salt!
a few handfuls fresh baby spinach (keep in mind that it will wilt a little bit, so be generous with your handfuls!)
1/2 a red onion, chopped
2 Tbsp extra-virgin olive oil to drizzle
Fume – eh smoked olives
2 lemons
crumbled feta cheese (I used a pack that was 175 g)
Optional: 1 lb grilled chicken breasts, sliced into strips
Instructions
Cook pasta in salted water according to directions listed on the package. Be sure to use a pot that gives you extra space, because you’ll be adding the rest of the ingredients to this pot later on! Once the pasta is cooked, drain water and rinse with cold water. Return pasta to pot.
Chop one lemon into rounds, and then into halves to mix into your pasta. Cut the other lemon in half, and juice it – Chef’n juicer works great for this, as it collects the seeds and pulp and leaves you with only the juice. If you don’t have one, no worries, you can use a fork for this step! You can do this directly over the pasta (watching carefully for seeds that fall in), or into an extra dish to separate the seeds more easily.
Set the pot over the lowest heat setting and add olive oil, lemon juice, feta cheese, and smoked olives. Stir to coat the pasta evenly. If the noodles are sticking together, add some of the liquid from the smoked olive jar. Season with salt and pepper to taste, and stir the fresh baby spinach in, letting it wilt slightly on low heat for about 2 minutes.
You can add grilled chicken breast to make it a dinner, or serve on it’s own for a lighter meal. If you used smaller noodles, you could even turn this into a pasta salad!
If you do grill chicken breast, I recommend brushing the chicken lightly with olive oil and season both sides salt, pepper and garlic powder before grilling.