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Medjool Date Pesto and Spinach Fettuccine Medjool Date Pesto Spinach Fettuccine
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Medjool Date Pesto Spinach Fettuccine

 

Ingredients

  • 1 lb Spinach fettuccine pasta
  • 1/2 cup Chopped fresh basil
  • 2 cups Pitted and chopped Medjool dates
  • 1/2 cup Feta cheese - crumbled
  • 1/4 cup Extra virgin olive oil
  • 1/3 cup Walnut pieces
  • 3 Garlic cloves minced
  • Kosher salt
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Cooking Instructions

  1. Bring a pan of salted water to the boil and add pasta.
  2. While pasta is cooking, make the pesto by adding basil, Medjool dates, garlic, and walnuts to a food processor and chop roughly. With the motor running, slowly stream olive oil into the mixture. The mixture should be finely chopped but not completely pureed.
  3. Transfer to a mixing bowl, add cheese and season to taste.
  4. Drain pasta, but do not rinse with water. Toss the pesto and pasta together.

Serve immediately.

Serves 4

 

Medjool Date Pesto Spinach Fettuccine

Nutrition Information: Medjool Date Pesto Spinach Fettuccine