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Bring a large pot of salted water to a boil over high. Stir in pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes. Reserve 1 cup pasta cooking water; drain pasta, and return to pot.
While pasta cooks, heat 1 teaspoon of the olive oil in a small skillet over medium. Add panko and cook, stirring constantly, until toasted and crunchy, 3 to 4 minutes. Transfer to a paper towel-lined plate, and cool slightly, about 3 minutes.
Place garlic, basil, and 2 tablespoons of the toasted panko in a food processor. Process until finely chopped, about 30 seconds. With food processor running, slowly pour remaining ⅓ cup olive oil through food chute until mixture is mostly smooth, about 30 seconds. Add Parmigiano-Reggiano cheese and pulse until combined, 2 to 3 pulses.
Add pesto to pasta to pot and toss to coat. Add reserved pasta cooking water, ¼ cup at a time, tossing until pasta is coated and creamy. Add salt to taste. Divide pasta evenly among 4 bowls, and top evenly with remaining 2 tablespoons toasted panko. Sprinkle with more Parmigiano-Reggiano and garnish with basil leaves. Serve immediately.