Boil the water and add 500 g of whole wheat pasta. Cook the green beans whole; when they are ready, transfer them to ice-cold water to retain their green color, then cut them in half. Sauté the chicken breasts. In a bowl, mix 3 tablespoons of mayonnaise, 2 teaspoons of basil pesto, half a wine glass of the water used to cook the pasta, 2 avocados, and half a bunch of finely chopped mint. Shred the cooked chicken breasts and add them to the bowl, along with pine nuts and, optionally, finely chopped crispy bacon. Mix everything well.