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
Bring a pan of salted water to the boil and add pasta.
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.
Transfer to a mixing bowl, add cheese and season to taste.
Drain pasta, but do not rinse with water. Toss the pesto and pasta together.