Description
A vibrant and flavorful Green Olive Pesto paired with tender sautéed yellow squash and al dente spaghetti, topped with crispy seasoned panko breadcrumbs and fresh basil for a delightful vegetarian pasta dish ready in just 35 minutes.
Ingredients
Green Olive 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
Squash and 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
- Prepare the pesto: In a food processor, combine green olives, fresh parsley, fresh basil, blanched slivered almonds, parmesan cheese, lemon juice, lemon zest, and salt. Pulse to combine. With the motor running, slowly drizzle in olive oil until the mixture achieves a chunky pesto consistency.
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta, reserving some pasta water, and set aside.
- Sauté the squash: While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced yellow squash, season with a pinch of salt, and cook until tender, about 3 to 4 minutes. Remove the squash from the skillet and set aside.
- Toast the breadcrumbs and aromatics: Add the remaining tablespoon of olive oil to the skillet. Stir in the panko breadcrumbs, minced garlic, dried oregano, lemon zest, and a pinch of salt. Cook, stirring frequently, until the breadcrumbs turn golden brown. Remove from heat.
- Combine pasta and pesto: Return the drained spaghetti to the pot. Toss with the prepared green olive pesto, sautéed squash, and a small amount of reserved pasta water to loosen the sauce if needed.
- Serve: Divide the pesto spaghetti and squash among serving bowls. Top each serving with fresh basil leaves and the toasted breadcrumb mixture for added texture and flavor.
Notes
- Reserve pasta water to adjust sauce consistency as desired.
- You can substitute slivered almonds with pine nuts if preferred.
- Use gluten-free pasta and breadcrumbs to make this dish gluten-free.
- Parmesan cheese adds depth but can be omitted or substituted with a vegetarian hard cheese if desired.
- Leftover pesto can be stored in an airtight container in the fridge for up to 3 days.
