Ingredients
- 2 ripe avocados, peeled and pitted
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 2-3 cloves garlic, minced
- 1 tsp white misp paste
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/4 tsp ground black pepper
- 1/4 C fresh cilantro, chopped
- 1/4 C fresh parsley, chopped
- 8 oz pasta
Instructions
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In a food processor, combine all the chimichurri sauce ingredients plus ¼ cup of water and pulse to combine. Set aside.
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Cook the pasta according to package instructions in a pot of boiling water until al dente. Drain and return to the pot. Add the chimichurri sauce and toss gently to combine. Divide the pasta into shallow serving bowls and top each portion with 2 or 3 zucchini meatballs. ← gross