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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.
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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.
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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.
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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.
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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.