Spaghetti with Lemon Verbena-Grilled Chicken

1. For chicken marinade: Combine wine, verbena, 1/2 cup agave nectar, 1/2 cup pepper and 1/4 cup salt. Add chicken; cover and refrigerate 4 hours or overnight.

2. Cook spaghetti for half the time indicated on package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool. Store in plastic zip-top bags or sealed plastic container. Refrigerate and use within several hours.

3. For pesto: In blender container, combine canola oil, lemon zest and juice and 4 teaspoons agave nectar; blend to mix. Add basil, arugula and almonds; blend until smooth. Season with salt and pepper. Toss pesto with cooled spaghetti and set aside.

4. To assemble, portion about 1 1/3 cups spaghetti on plates. Remove chicken from marinade and grill. Slice it against grain and layer it over spaghetti. Add 1/3 cup tomatoes and about 2 1/2 tablespoons cheese. Garnish with additional verbena.