Recipes

Pesto Pasta Salad with Edamame and Grilled Chicken

  • Lunch
  • 30'
  • x2

1

Cook pasta until al dente. Drain pasta and rinse with cold water.

2

Boil edamame for 2-3 minutes. Drain and rinse with cold water and remove the beans from the pods.

3

Mix pesto and avocado in a bowl, mash lightly and season.

4

Toss together with pasta and parsley.

5

Top with edamame and grilled chicken.

Ingredients

  • 250g of farfalle pasta
  • 200g chicken, grilled
  • 100g edamame beans
  • 2 avocados
  • 200g pesto
  • Pepper
  • Beans
  • Parsley
  • Salt

Benefits

  • Agility
  • Power
  • Strength
APPROVED BY NUTRITIONISTS OF FC BARCELONA APPROVED BY NUTRITIONISTS OF FC BARCELONA