½ cup Natural Delights Medjool dates, pitted and chopped
8 oz spinach leaves, loosely packed
4 oz walnuts, toasted and chopped
⅓ cup olive oil
1 cup feta cheese, crumbled
2 Tbsp lemon juice
1 lb fettuccine
1 clove garlic, sliced into several pieces
1 Tbsp olive oil
1 cup fresh breadcrumbs
Salt and pepper to taste
Toast the walnuts in a hot pan. Wash the spinach leaves, spin dry and chop.
Toss the Medjool dates and the spinach leaves together in a large bowl with the walnuts, ⅓-cup olive oil, feta cheese, lemon juice, and pepper. Set aside.
In a small skillet, heat 1 tablespoon of olive oil and sauté the garlic slices for about 30 seconds. Remove garlic and add the breadcrumbs to the pan and cook over medium heat until lightly browned.
Cook the pasta in salted water until tender, following the directions of the package. Drain.
Toss the spinach mixture with the cooked pasta and season to taste. Divide among four to six plates and sprinkle on top with toasted breadcrumbs.