Step 1

Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook according to the package instructions, until al dente. Drain and rinse with cool running water to remove excess starch, 10 to 15 seconds. Transfer the pasta to a large bowl and toss with 1/4 cup of the olive oil to prevent it from sticking together.

Step 2

In a food processor or blender, combine the parsley, cilantro, vinegar, the remaining 1/4 cup of olive oil, chile, garlic, oregano, salt and sugar. Pulse until the cilantro and parsley are finely chopped, but some flecks of leaves remain — the sauce shouldn’t be completely smooth.

Step 3

Transfer the chimichurri sauce to the bowl with the pasta; add the tomatoes, beans, onions and lemon zest and toss to thoroughly combine. Taste and season with more salt, if desired.

Step 4

Serve with lemon wedges and zest.