1/2 C. pitted dates, chopped
8 C. loosely packed spinach, chopped
1/2 C. toasted chopped walnuts, or other nuts of choice
1/3 C. virgin olive oil
4 oz. feta cheese, crumbled
2 Tbsp. lemon juice
1 clove garlic, minced
1 Tbsp. olive oil
1/3 C. bread crumbs
1/2 lb. fettuccine
Toss dates and spinach together in large bowl with walnuts, virgin
olive oil, cheese and lemon juice. In a small skillet, sauté garlic in
1 Tbsp. olive oil. Stir in bread crumbs and cook until lightly browned.
Meanwhile, cook fettuccine. Drain and toss with spinach mixture.
Great with fish or veal.
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