Clean, Green Cooking Machine

How was your weekend? Ours was actually one of the best we've had in a while. We had a really fun, casual date night on Friday at one of our fave local spots {I'm slightly obsessed with their grilled fish sandwiches}, spent the day in the gorgeous sunshine while Steve played in a volleyball tournament on Saturday, and had a lazy Sunday at home {with the brief exception of grocery shopping & making mojitos}.

The hubs in action.

Since I hung out by myself almost all day Saturday while Steve played ball, I got to catch up on some cooking magazines that I've had piling up and am reinvigorated with some new, healthy recipes {and of course, some sweet treats, too.} After last week's cooking slump, I'm more than ready to get back to whipping up some healthy dishes.

Now that March is officially here, I'm sure a whole lot of "green" recipes will be popping up around the internet & cooking blogs to coordinate with St. Patty's Day themes. {I plan on sharing a few myself!} A lot of them will include the addition of food coloring to achieve that verdent hue. But not this recipe...

No artificial colors here. Just pure, fresh avocado, arugula and basil to give this pasta dish that pretty Kermit color. ;)

This Linguine with Avocado & Arugula Pesto has quickly become one of our weekday favorites. It comes together in minutes, and packs a nutritious punch {we've even left out the cheese a few times to healthy it up even more, and didn't miss a thing}.  The no-cook sauce is so creamy and full of flavor that I bet you can get the pickiest of eaters to give it a try... especially if you tell them that the leprechauns lent a hand in making it green!

Linguine with Avocado & Arugula Pesto
via Food Network

1 pound linguine pasta {or your favorite. I used gluten free brown rice linguine}

2 medium avocados, halved, peeled, and seeded

3 cups baby arugula leaves

1 packed cup fresh basil leaves

3 tablespoons fresh lime juice {from 2 large limes}

2 cloves garlic, peeled and smashed

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup grated parmesan

1/2 cup sliced almonds, toasted

Toast almonds - arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees oven for 6 to 8 minutes until lightly toasted -OR- toast in a skillet over medium high heat until fragrant and lightly browned. Cool completely before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and reserve about 1 cup of the pasta water.

Using a spoon, scoop out avocado flesh and place in the bowl of a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour pesto in a serving bowl. Add pasta and toss together. Add cheese {optional} and almonds and toss together until coated, adding the pasta water, as needed, to loosen the pesto.