Medjool Date Pesto Spinach Fettuccine


1 lb spinach fettuccine pasta

½ cup fresh basil, chopped

2 cups Natural Delights Medjool dates, pitted and chopped

½ cup feta cheese, crumbled

¼ cup extra virgin olive oil

⅓ cup walnut pieces

3 garlic cloves, minced

Kosher salt


  1. Bring a pan of salted water to the boil and add pasta.

  2. While pasta is cooking, make the pesto by adding basil, Medjool dates, garlic, and walnuts to a food processor and chop roughly. With the motor running, slowly stream olive oil into the mixture. The mixture should be finely chopped but not completely pureed.

  3. Transfer to a mixing bowl, add cheese and season to taste.

  4. Drain pasta, but do not rinse with water. Toss the pesto and pasta together.