In a medium pan, heat a drizzle of olive oil over medium-high heat. Add the minced garlic and cook until golden brown, about 1-2 minutes.

Stir in the panko, along with a pinch of salt and pepper. Cook, stirring frequently, for about 4-5 minutes until golden and toasty. Set aside to cool.

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, around 8-10 minutes. Reserve 1/4 cup of pasta water before draining.

In a food processor, combine the parsley, basil, garlic, walnuts, Parmesan cheese, salt, and pepper. Blend until crumbly, then slowly drizzle in olive oil until smooth.

In a large bowl, toss the cooked pasta with walnut pesto and reserved pasta water until evenly coated and creamy.

Plate the pesto pasta and top with toasted breadcrumbs. Serve immediately.