Green Chickpea Pasta with parsley

Embrace the vibrant energy of spring with this light yet nourishing dish! We’ve combined protein-rich lentil pasta with seasonal asparagus and peas, bursting with fresh, cleansing flavours.

The creamy, zesty lemon-tahini sauce adds a touch of digestive fire (Agni) according to Ayurvedic principles, while the earthy lentil pasta provides a satisfying grounding element. This symphony of textures and flavors is not only delicious but also promotes overall well-being as we transition into the warmer months.


  • Light & Nourishing: Perfect for a satisfying yet healthy meal.
  • Seasonal Ingredients: Spring peas and asparagus offer a burst of fresh flavour and essential nutrients.
  • Ayurvedic Balance: Lentil pasta provides grounding energy, while the lemon-tahini sauce aids digestion.

Recipe for the Green Chickpea Pasta

INGREDIENTS (for 2 portion)
  • 200 g chickpea (or lentil) pasta
  • 1 cup fresh peas
  • 1 cup green asparagus or green beans, washed and trimmed and cut into 5 cm pieces
  • Olive oil
  • 1 lemon
  • 2 tablespoons tahini
  • a handful fresh parsley
  • 2 tablespoons hemp seeds
  • 2 tablespoons nutritional yeast
  • Salt and pepper to taste


1. For the sauce, combine olive oil, lemon juice, tahini, parsley, salt and pepper in a blender. Blend until smooth and creamy. Taste and adjust seasoning as needed.

2. Bring a large pot of salted water to a boil. Add some salt and cook the lentil pasta according to package instructions until al dente. Before draining, reserve a cup of pasta water for adjusting the sauce consistency later. Drain the pasta and set aside.

3. While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the fresh peas and asparagus, seasoning with salt and pepper. Sauté until the vegetables are tender and vibrant, around 5-10 minutes.

4. Add the cooked lentil pasta to the pan with the sautéed peas and asparagus. Gently toss to combine, adding a little reserved pasta water if needed to help the sauce coat the pasta evenly. Drizzle generously with the lemon-tahini sauce, tossing lightly to ensure everything is evenly coated.

5. Sprinkle with extra black pepper, hemp seeds and nutritional yeast.

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