Lupini Bean Pasta with a Yogurt Pea Sauce & Chile



  • 8 oz lupini bean pasta
  • 2 1/2 cups greek yogurt
  • 1/2 cup olive oil
  • 1 lemon
  • 1lb fresh or thawed peas
  • 6 cups of spinach
  • 6 garlic cloves
  • 1 cup basil leaves coarsely torn
  • 1 tsp of harissa chili paste
  • feta cheese (optional)
  • prosciutto (optional)
  • salt and pepper


  1. Put the yogurt, garlic, 1/4 cup olive oil, juice from 1/2 of the lemon, and 1 cup of peas in a food processor and blend until it’s a green sauce. If needed, add a few tablespoons of water.
  2. In a small pot, bring 4 cups of water to a boil. Add lupini bean pasta and cook to al dente. Drain water and set pasta aside.
  3. As the pasta cooks, heat the remaining olive oil in a small frying pan over medium heat. Add the pine nuts and chile flakes and toast for 3-4 minutes.
  4. Add spinach, salt, and pepper to the frying pan and saute until spinach is partially wilted.
  5. Using the small pasta pot again, heat the remaining peas in boiling water and drain.
  6. Mix the yogurt sauce with the cooled pasta. Then, add the warm peas, spinach, basil, feta, salt and pepper and toss gently.
  7. Top with pine nuts, prosciutto (optional) and finishing salt.
  8. Optional- add the juice from the other 1/2 of a lemon to finish. Mix well until combined. Top with crumbled feta and/or prosciutto.


  • Make this dairy-free by using coconut yogurt and leaving off the feta.
  • You can also add any other protein other than prosciutto, like tofu or chicken.


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