Spinach and goat cheese pasta

I thought this would be a great meal to serve for St. Patty's Day. I know a lot of recipes for this holiday call for green food coloring, but what's so great about this, is you don't need any of that stuff at all. You get this gorgeous, natural bright green color from the spinach, so it makes it fun for your little kiddos to eat :) And minus the amount of carbs you're about to indulge in, it's pretty healthy.
This is great if you're looking for something a little different than your average marinara sauce pasta. It's creamy and tart and "light" tasting. Try it out and let me know what you think!

Ingredients
Adapted from Everyday Italian

1 lb penne pasta (or something similar)
1 clove garlic, minced/pressed
4 tbs goat cheese
2 tbs cream cheese
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 tsp cayenne pepper (optional)
6 oz baby spinach leaves (about 2 handfuls)
2 tbs freshly grated parmesan cheese

Cook pasta accordingly. Reserve 1/2-1 cup pasta water. Once your pasta is cooked, in a blender or food processor, combine garlic, goat cheese, cream cheese, salt, pepper, cayenne, 1/2 cup pasta water and a little more than half the spinach leaves. Blend until combined.
Should look like this...

Take the rest of your spinach leaves and give them a rough chop. Toss pasta, sauce, and spinach leaves in a large bowl. Garnish with fresh parmesan cheese.

Pineapple Basil juice

Pineapple and basil? In a drink? Together? Don't worry, it gets weirder, but even more delicious. Don't judge until you try it.
I remember when I first heard what was in it, I refused to drink it. But now, I seriously chug this stuff. It's so good! It's creamy, it's sweet, it's light and refreshing, and just so addicting! I could drink this everyday. I really wish I could. And bonus! It's super healthy.

Ingredients

1/2 large pineapple (or 1 small pineapple)
1 1/2 inches fresh ginger root
1 lemon
1 cup olive oil (optional)
1 bunch fresh Basil leaves
1 bunch fresh mint leaves
1 cup sugar (I use the organic evaporate cane juice)
1 cup water

The PREP: Cut your pineapple into pieces small enough to blend. Peel and if needed, slice/dice/chop whatever, your ginger root. Peel your lemon and thoroughly wash your basil and mint leaves.
Place all ingredients in a blender and blend until smooth. Split your mixture evenly among two, 2 liter pitchers/jugs. Add 4 cups of water to each pitcher and stir. Serve over ice or chill in the fridge for a couple of hours.

And here's the sugar (evaporated cane juice) I use. I found it at Costco in a 10lb bag.


*The drink can be "gritty" at the bottom from the pineapple and ginger, so if that bothers you, run your drink through a sieve. This step is not necessary, but just a tip for those picky, texture people :) Which would be me.