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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


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


  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.