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

  1. In a food proces­sor, combine all the chimichurri sauce ingredients plus ¼ cup of water and pulse to combine. Set aside.

  2. 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