- ½ C hemp seeds
- 1/3 C hemp seed oil
- ½ C pitted California dates, chopped
- 8 C spinach leaves
- 1 C feta cheese
- 2 Tbl lemon juice
- 1/8 tsp black pepper
- ½ lb Fettuccine noodles
- Wash and dry spinach leaves. Chop finely.
- Toss dates and spinach with hemp seeds, hemp seed oil, feta cheese, lemon juice and black pepper.
- Cook Fettuccine noodles in boiling water until they are a desired tenderness and texture.
- Drain noodles and toss with the spinach mixture.