YIELD: 4-6 SERVINGS ½ cup toasted chopped walnuts 8 cups spinach leaves, loosely packed ½ cup Medjool dates, pitted, chopped 1/3 cup olive oil 1 cup feta cheese, crumbled (4 oz.) 2 Tbsp. lemon juice Salt and pepper, to taste 1 clove garlic, sliced into several pieces 1 Tbsp. olive oil ½ cup fresh breadcrumbs ½ lb. fettuccine Toast the walnuts in a hot pan. Set aside. Wash the spinach leaves, spin dry and chop. Toss the dates and the spinach leaves together in a large bowl with ...

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