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.
Nutritional analysis per serving - Calories: 980, Fat: 27g, Saturated Fat: 6g, Trans Fat: 0g, MUFA: 12.06, PUFA: 8.00, Cholesterol: 20mg, Sodium: 300mg, Potassium: 1335mg, Carbohydrates: 175g, Fiber: 13g, Sugar: 85g, Protein: 22g, Vitamin A: 10%, Vitamin C: 2%, Calcium: 35%, Iron: 30%