Medjool Date Pesto Spinach Fettuccine

Back to Recipes Total Time: 25 minutes Serves 6-8


  • 1 lb. spinach fettuccine pasta
  • 2 cups Natural Delights Medjool Dates, pitted and chopped
  •      (about 20 dates)
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 1/3 cup walnut pieces
  • 3 cloves garlic, minced
  • Kosher salt to taste


  1. Bring a large pot of salted water to a boil;  add pasta and cook according to package directions.
  2. While pasta is cooking, make pesto by placing dates, basil, walnuts and garlic in a food processor; pulse to roughly chop. With the motor running, slowly stream olive oil into the mixture. The mixture should be finely chopped but not completely pureed. Transfer to a mixing bowl; add cheese and season with salt.
  3. Drain pasta, but do not rinse with water. Toss the pesto and pasta together.
Nutritional analysis per serving - Calories: 560, Fat: 15g, Saturated Fat: 3.5g, Trans Fat: 0g, MUFA:  6.89, PUFA: 4.57, Cholesterol: 10mg, Sodium: 170mg, Potassium: 763mg, Carbohydrates: 100g, Fiber: 7g, Sugar: 49g, Protein: 13g, Vitamin A:  6%, Vitamin C:  0%, Calcium:  20%, Iron:  15%