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Cook the pasta according to the package instructions until it reaches al dente, then drain and set aside.
In a large pan, heat some olive oil over medium heat and add the diced shallot or onion. Sauté until it becomes translucent.
Add the minced garlic and cook for an additional minute until it becomes fragrant.
Stir in the chopped asparagus and courgette, cooking until they are tender yet still crisp.
Incorporate the chickpeas and miso paste, stirring to combine and heat through.
Squeeze in the lemon juice and mix everything well.
Combine the cooked pasta with the vegetable and chickpea mixture, tossing to ensure everything is evenly coated.
Serve with freshly cracked black pepper, a drizzle of extra virgin olive oil, and if desired, tamari roasted seeds and fresh parsley.