8 ounces spinach leaves, loosely packed
½ cup pitted, chopped Medjool dates
4 ounces toasted, chopped walnuts
⅓ cup plus
1 tablespoon extra-virgin olive oil
1 cup crumbled Feta cheese (4 ounces)
2 tablespoons lemon juice
Salt and pepper to taste
1 clove garlic, sliced into several pieces
1 cup fresh breadcrumbs
1 lb. fettuccine
- Wash the spinach leaves, spin dry and chop. Toss the dates and spinach leaves together in a large bowl with the walnuts, ⅓ cup of the olive oil, the feta cheese, lemon juice, and pepper. Set aside.
- In a small skillet, heat the remaining 1 tablespoon of olive oil and sauté the garlic slices for about 30 seconds. Remove the garlic and add the breadcrumbs to the pan and cook over medium heat until lightly browned.
- Cook the pasta in salted water until tender, following the directions on the package. Drain. Toss the spinach mixture with the cooked pasta and season to taste.
- Divide among six plates and sprinkle the toasted breadcrumbs on top. Serve immediately.
Courtesy of Bard Valley Natural Delights Medjool Dates