If you love pesto pasta but want something a little more interesting, this Einkorn Pesto Panko Pasta is such a lovely twist, fresh, comforting, and full of texture.
This pasta brings together a few simple elements that work beautifully when combined. Sweet blistered tomatoes add softness and balance, a fresh basil pesto brings bold flavour, and toasted panko gives that unexpected crunch that makes every bite more interesting.
I’ve been using Einkorn Spaghetti from Grand Teton Ancient Grains for this, and it really suits this kind of dish. The slightly nutty flavour works so well with basil and parmesan, and it holds onto the pesto in a really lovely way.
What I like most about this recipe is the contrast, it’s soft, silky, fresh, and crisp all at once. It feels a bit elevated, but it’s still incredibly easy to pull together on a weeknight.
Be sure to check out more pasta recipes. We love this easy Pasta with Pancetta and Peas and this recipe for Jamaican Jerk Pasta with Shrimp.
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💖 Why This Recipe Works
- Texture contrast: Silky pasta with crispy panko topping.
- Fresh flavour: Basil pesto keeps everything light and vibrant.
- Quick to make: Ready in around 35 minutes.
- Balanced dish: Rich, fresh, and slightly sweet from tomatoes.
- Einkorn advantage: Adds depth and a more wholesome finish.
⭐ Star Ingredients
- Einkorn Spaghetti: Einkorn spaghetti gives this dish a softer texture and a slightly nutty flavour that pairs beautifully with pesto. It also helps the sauce cling to the pasta, making every bite feel balanced rather than oily.
- Fresh Basil: Fresh basil is essential here. It creates a bright, aromatic pesto that really defines the dish. I always pack the leaves firmly to get that full flavour.
- Panko Breadcrumbs: This is what makes the recipe stand out. Light, crisp, and golden, panko adds texture and turns a simple pesto pasta into something a little more special.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Add protein: Grilled chicken or shrimp works well.
- Extra greens: Stir through spinach at the end.
- Spicy option: Add chilli flakes to the tomatoes.
🔪 How To Make Pesto Spaghetti Using Einkorn Pasta
- Step 1: Cook the einkorn spaghetti in well-salted water until al dente. Reserve at least 1 cup of pasta water before draining.
- Step 2: Make the pesto by blending basil, garlic, parmesan, olive oil, and salt until smooth.
- Step 3: Taste and adjust seasoning. Set aside.
- Step 4: Heat olive oil in a skillet and cook the tomatoes cut-side down until softened and lightly blistered. Add garlic and cook briefly.
- Step 5: In a separate pan, toast the panko breadcrumbs in olive oil until golden and crisp. Set aside.
- Step 6: Add the drained pasta to the tomatoes. Stir through the pesto and a splash of pasta water. Toss until glossy and evenly coated.
- Step 7: Serve topped with toasted panko, extra parmesan, and fresh basil.
- Step 8: Your Panko Pesto pasta is now ready to enjoy.
💡 Top Tip: Add the panko right before serving, this keeps it crisp and gives the best texture contrast.
👩🍳 Expert Tips
- Season pesto properly: It should taste slightly strong before adding to pasta.
- Don’t skip pasta water: It creates a smooth, cohesive sauce.
- Toast panko carefully: Remove as soon as golden to avoid burning.
- Cook tomatoes cut-side down first: This brings out their natural sweetness.
💭 FAQs
Because it gets diluted when mixed with pasta and water, so starting strong ensures the final dish has full flavour.
Start small and add gradually until the sauce looks glossy and coats the pasta evenly.
Yes, store in the fridge with a thin layer of oil on top for up to 3 days.
Store it separately and add just before serving.
💖 Serving Suggestions
- Finish with extra pesto for a restaurant-style touch.
- Serve warm, not piping hot, for best flavour.
- Pair with a crisp side like cucumber or fennel.
- Add a squeeze of lemon before serving.
- Enjoy on its own, it really doesn’t need much else.
🍽 More Fantastic Dinner Recipes
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Einkorn Pesto Panko Pasta
Ingredients
- 12 ounce Einkorn Spaghetti
- 1 Cup Cherry Tomatoes Halved
- 4 Tablespoons Olive Oil
- 4 cloves Garlic
- 2 Cups Fresh Basil Leaves Packed
- ½ Cup Parmesan Cheese Grated
- ⅓ Cup Olive Oil
- ¼ Cup Panko Breadcrumbs
- ½ Teaspoon Salt
- 1 Handful Fresh Basil Leaves Garnish
Instructions
- Bring a large pot of water to a boil and season it generously with salt. Cook the pasta according to package directions until al dente. Before draining, reserve at least one full cup of the pasta cooking water and set it aside. Then drain the pasta.
- While the pasta cooks, prepare the pesto by adding the basil leaves, half the garlic, Parmesan cheese, olive oil, and half of the salt to a blender or food processor. Blend until smooth and cohesive, stopping to scrape down the sides if needed.
- Taste the pesto and add more salt if needed. The pesto should taste slightly more seasoned than you expect, as it will be diluted when combined with pasta.
- Heat two tablespoons of olive oil in a wide skillet over medium heat. Place the halved tomatoes cut-side down and cook undisturbed for about 2 minutes. Stir gently, then add the remaining minced garlic and cook briefly until fragrant, without browning.
- In a separate skillet, heat the remaining olive oil and add the panko breadcrumbs. Toast, stirring until golden and crisp, then remove from the heat immediately and set aside.
- Add the drained pasta directly into the skillet with the tomatoes. Pour in the pesto and about one-quarter cup of the reserved pasta water. Toss continuously so the sauce loosens and begins coating the pasta. Add a little more pasta water, a little at a time, while tossing until the pasta appears glossy and evenly coated rather than dry or clumped.
- Remove from heat, taste, and adjust seasoning with salt if needed. Divide into bowls and finish with toasted panko, extra Parmesan, and torn fresh basil leaves.
Notes
- Season pesto properly: It should taste slightly strong before adding to pasta.
- Don’t skip pasta water: It creates a smooth, cohesive sauce.
- Toast panko carefully: Remove as soon as golden to avoid burning.
- Cook tomatoes cut-side down first: This brings out their natural sweetness.
- Toss continuously: Helps emulsify the sauce for a silky finish.
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