Savory Date Nut Fettuccine

1/2 cup California dates, chopped
8 cups spinach leaves, loosely packed
1/2 cup walnuts, toasted and chopped
1/3 cup olive oil
1 cup feta cheese, crumbled (4 oz )
2 tablespoons lemon juice
1/8 teaspoon black pepper
1/2 pound fettuccine
1 clove garlic, minced
1 tablespoon olive oil
1/3 cup fresh bread crumbs

Wash spinach leaves, spin dry and finely chop. Toss dates and spinach together in a large bowl with walnuts, 1/3 cup olive oil, feta cheese, lemon juice and pepper. Set aside.

In a small skillet saute garlic in 1 tablespoon olive oil about 30 seconds. Stir in bread crumbs and cook until lightly browned.

Meanwhile, cook fettuccine in salted water until tender. Drain and toss with spinach mixture. Divide evenly among serving plates. Sprinkle each serving evenly with bread crumbs.

Makes 6 servings
Source: California Date Commission