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
Bring a large pot of salted water to a boil; add pasta and cook according to package directions.
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.
Drain pasta, but do not rinse with water. Toss the pesto and pasta together.