Pennette with AeQuilibrium and edamame

A package of AeQuilibrium Turkey Breast AIA

Edamame

Cherry tomatoes

Ricotta

Lettuce

Corn

Zucchini

Strawberries

Balsamic vinegar

Extra virgin olive oil

Salt

Pepper

Description

Your lunch break will take on a whole new flavor with a tasty lunch box. Here's one based on pennette with AeQuilibrium and edamame, easy and quick to prepare and ideal for the warm season.

It's not always easy to find original ideas for lunch at the office, but sometimes, all it takes are the right ingredients to find the most delicious inspiration: AeQuilibrium Oven Roasted Turkey Breast AIA is the undisputed star of this recipe! Its flavor is enhanced by the combination with cherry tomatoes and edamame, and the final touch is given by the extra virgin olive oil used raw.

Here is the complete recipe of the lunch box based on pennette with AeQuilibrium and edamame!

Baked Turkey Breast

Procedure

Grill the AeQuilibrium Oven Roasted Turkey Breast AIA and cut it into strips.

Boil the edamame in a pot full of boiling water, then drain them and remove the pod. Wash the cherry tomatoes and cut them in half or quarters.

Cook the pasta in plenty of boiling salted water, drain it al dente and let it cool after seasoning it with a drizzle of extra virgin olive oil.

Add all the ingredients to the pasta and mix well. Prepare the salad by adding corn and raw zucchini cut into cubes or thin slices to the lettuce.

Season the salad with oil and salt. Wash the strawberries and season them with a few drops of balsamic vinegar.

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