A fresh Green Olive Pesto paired with spaghetti and summer squash is the easy summer meal that will quickly become a new classic in your household.

This post is sponsored by Geyser Peak Winery. All opinions are my own.

I’m back with another Sauvignon Blanc summer pairing recipe in partnership with Geyser Peak Winery!

If you know me at all, you know how much I love a big bowl of pasta. I created this Spaghetti with Green Olive Pesto specifically to pair with a glass of Geyser Peak 2018 Dry Creek Valley Sauvignon Blanc.

The foggy mornings and cooler climate of the Russian River Valley in Sonoma County produces a vibrant, fruit-forward style of Sauvignon Blanc. I like how this cleaner style balances out a pasta dish like this one, which can sometimes veer on the heavier side no matter how fresh the flavors may be. The grassy, citrusy flavor profile of this wine is a perfect match for the green elements in this dish like the Castelvetrano olives, fresh basil and parsley. This wine is available for direct purchase at Geyser Peak Winery.

Why this vegetarian pasta works:

I paired this pasta dish with yellow summer squash and intensely flavored toasted breadcrumbs. They lend a welcome crunch to the dish as well as flavors of garlic, lemon and herbs. It’s great to make a big batch of these seasoned breadcrumbs to add flavor and texture to all of your pasta dishes!

This pasta dish comes together fairly quickly and is full of fresh, summery flavors. You can make the green olive pesto first while the pasta water is coming to a boil. Then as the pasta is boiling you can sauté the squash in a skillet and toast the seasoned breadcrumbs in the same skillet . Finally, toss the cooked pasta with the squash and green olive pesto. Pro tip: I always reserve some of the pasta water to help the sauce distribute evenly.

How to make Olive Pesto

To make the green olive pesto you will need:

• pitted green olives (my absolute favorite kind is the Castelvetrano variety)
• fresh basil
• fresh flat leaf parsley
• parmesan
• garlic
• lemon zest
• lemon juice
• blanched almonds
• olive oil
• salt

Simply blend everything together in a food processor. I like to retain a chunkier texture for this pesto, but feel free to blend to your desired consistency.

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If you make this Spaghetti with Green Olive Pesto, share them and tag #LePetitEats! And check out Geyser Peak Winery for all your summer Sauvignon Blanc needs!

More pasta dishes with pesto:

Linguine with Pumpkin Seed Kale Pesto

Pea Pesto Rotini

5 from 1 vote

Print

Green Olive Pesto and Squash Spaghetti

A fresh Green Olive Pesto paired with spaghetti and summer squash is the easy summer meal that will quickly become a new classic in your household.

Course Main Course

Cuisine Italian

Keyword green olive pesto recipe, pasta with squash, pesto with olives

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Servings 4

Calories 800 kcal

Ingredients

For the pesto:

• 1 cup pitted green olives
• 1/2 cup fresh parsley leaves
• 1/2 cup fresh basil leaves
• 1/4 cup blanched slivered almonds
• 2 tablespoons parmesan cheese
• Zest and juice of 1 lemon
• 1/2 teaspoon salt
• 1/3 cup olive oil

For the pasta:

• 1 pound spaghetti
• 2 tablespoons olive oil divided
• 2 yellow squash sliced
• Pinch of salt
• 1/4 cup panko breadcrumbs
• 1 clove garlic minced
• 1/2 teaspoon dried oregano
• Zest of 1/2 lemon
• Fresh basil leaves for garnish

Instructions

1. To make the pesto, add olives, parsley, basil, almonds, parmesan, lemon juice, lemon zest and salt to a food processor. Pulse to combine. With the motor running, drizzle in olive oil and continue to blend until a chunky consistency is reached.
2. Boil pasta until al dente in a large pot of salted water according to package instructions. Drain, reserving some of the pasta water, and set aside.
3. While the pasta is boiling, heat one tablespoon olive oil in a skillet over medium heat. Add squash, season with salt and cook until tender, about 3-4 minutes.
4. Remove squash from skillet and add remaining tablespoon oil. Add panko, garlic, oregano, lemon zest and a pinch of salt and cook, stirring, until panko is golden brown. Remove from heat.
5. Add spaghetti back to the pot and toss with pesto, squash and a small amount of pasta water. Divide into bowls and top with basil leaves and seasoned breadcrumbs.

Recipe Notes

 Pair with a glass of Geyser Peak 2018 Dry Creek Valley Sauvignon Blanc.