Tahini and Greens Pasta Salad

Scaled for 4 portions · 5 steps

225 g(227g) short-to-medium pasta, such as orecchiette, fusilli, or penne (can use gluten-free pasta)115 g(115g) asparagus, trimmed and cut into 2-inch pieces0.33 cup(75g tahini1small lemon, (zested)2.5–3 tbspfresh lemon juice, (about 1 medium lemon)1 tbspextra virgin olive oil0.5 tspkosher salt + more to taste—Freshly cracked black pepper to taste4 tbspwater, (to thin)1(15-ounce / 440g) can chickpeas, drained and rinsed1 cup(12-15g) soft tender herbs, chopped finely (I used parsley, dill, and basil)0.25 cup(30g) pine nuts, toasted—4 ounces (115g) green beans, trimmed and cut into-2 inch pieces

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