Legume-based pasta and phytohaemagglutinin Most legume-based pasta specify a cook time of fewer than 10 minutes. Is that sufficient to deactivate the phytohaemagglutinin?
I initially thought that the bean flour may have been precooked before being formed into pasta, so to confirm this, I contacted one of the manufacturers (Tolerant Foods) and they replied "our raw material is not precooked."
As far as I can see, phytohaemagglutinin should be mostly present in red kidney beans or fava beans. (from wikipedia and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3153292/)

I looked at Tolerant Food product list on their web site and they only use lentils (red and green) and Chickpea products.

So, you should be good; but in any cases, if you feel unsafe, don't eat them.