Fettuccine with Dates, Feta Cheese & Spinach

I love recipes like this one where sweet and savory are combined. Cultivation of dates as food began in the Middle East approximately 6,000 years ago. There are many types of dates but the Medjool date is considered the “king of dates” as they are not only large but taste sweet. Medjool dates are a good source of fiber and contain high levels of potassium, magnesium, copper and manganese. Dates can be added to cookies, muffins or tarts but are also a delicious contrast to savory flavors (meat tagines, dates stuffed with blue cheese, salads, couscous dishes).

Serves 6
adapted from Emily Richards

2.5L (10 cups) baby spinach leaves, coarsely chopped
250g (8oz.) feta cheese, crumbled
125ml (1/2 cup) pitted and chopped Medjool dates
125ml (1/2 cup) chopped walnuts, toasted
75ml (1/3 cup) olive oil
2 tablespoons fresh lemon juice
500g fettuccine
sea salt and freshly ground black pepper

Garlic Breadcrumbs:
1 tablespoon olive oil
1 clove garlic, sliced
250ml (1 cup) fresh breadcrumbs

In a large bowl, combine spinach, feta, dates and walnuts; set aside. In a bowl, whisk together oil and lemon juice. Drizzle over spinach mix and toss to coat evenly.

To make the breadcrumbs: In a skillet, heat oil over medium heat and cook garlic for 30 seconds; remove. Add breadcrumbs and cook, stirring until browned. Set aside. Meanwhile, in a large pot of boiling water, cook pasta for about 10 minutes or until tender but firm. Drain and return to pot. Add spinach mixture to pasta and toss to combine well. Divide among 6 plates and sprinkle with toasted breadcrumbs. Drizzle with extra-virgin olive oil.

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