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1. Boil the pasta in salted water until al dente. Add the peas to the pot for the last two minutes of the cooking time. Drain the pasta and peas, but keep a small amount of the hot pasta water to one side.
2. Mix the basil pesto with the pasta water until runny (not watery!), then immediately mix this, together with the cherry tomatoes and chicken, through the hot pasta. Dish into two deep bowls and divide the feta cheese between the two. Serve immediately with freshly ground black pepper to taste. Tip To make the salad more substantial, add boiled eggs cut into quarters.
