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
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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 the walnuts, ⅓ cup olive oil, feta cheese, lemon juice and pepper. Set aside.
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In a small skillet, heat 1 Tbsp. olive oil and sauté the garlic slices for about 30 seconds. Remove garlic and add breadcrumbs to the pan and cook over medium heat until lightly browned.
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Cook the pasta in salted water until tender, following package directions.
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Drain. Toss the spinach mixture with the cooked pasta and season to taste.
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Divide among plates and sprinkle on top with toasted breadcrumbs.
Photo and recipe: Bard Valley Medjool Date Growers Association
