YIELD: 4-6 SERVINGS
½ cup toasted chopped walnuts
8 cups spinach leaves, loosely packed
½ cup Medjool dates, pitted, chopped
1/3 cup olive oil
1 cup feta cheese, crumbled (4 oz.)
2 Tbsp. lemon juice
Salt and pepper, to taste
1 clove garlic, sliced into several pieces
1 Tbsp. olive oil
½ cup fresh breadcrumbs
½ lb. fettuccine
Toast the walnuts in a hot pan. Set aside. Wash the spinach leaves, spin dry and chop. Toss the 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 Tbsp. olive oil and sauté the garlic slices for about 30 seconds. Remove garlic and add breadcrumbs to the pan and cook over medium heat until lightly browned.
Cook the pasta in salted water until tender, following package directions.
Drain. Toss the spinach mixture with the cooked pasta and season to taste.
Divide among plates and sprinkle on top with toasted breadcrumbs.
Photo and recipe: Bard Valley Medjool Date Growers Association