Buttery, lemony pappardelle tossed with peppery arugula, topped with creamy burrata and a generous shower of crispy panko. It’s bright, rich, a little crunchy, and downright delicious—the kind of pasta that feels fancy but is actually incredibly easy to make.
Ingredients
- 1 (8 oz) package of pappardelle
- 2 tbsp extra virgin olive oil
- 1/2 cup panko breadcrumbs
- 2 (4 ounce) balls of burrata
- 7 tbsp salted butter, divided
- 2 garlic cloves, finely chopped
- 1/2 cup Parmesan, freshly grated
- 4 cups baby arugula
- kosher salt
- freshly cracked black pepper
Method
- Bring a large sauce pan of salted water to a boil. Add the pappardelle pasta and cook until al dente, about 6 to 7 minutes. Reserve 1 cup of pasta water, then drain pasta
- Meanwhile, in a large skillet, heat the olive oil over medium-high. Add the panko, season with salt and pepper, and cook until lightly toasted, about 3 minutes. Transfer to a plate. Wipe out the skillet and return to the heat.
- In the same skillet, melt the butter over medium. Add the lemon zest and garlic and cook until fragrant, about 1 minute. Add the drained pasta and ½ cup of the pasta water. Cook, stirring, until the pasta is coated in the buttery sauce. Add the parmesan, then stir the pasta frequently with tongs until the cheese melts.
- Add the arugula, lemon juice, and the 1 tablespoon of butter. Continue cooking, tossing, until the arugula is wilted. Add the remaining pasta water, 2 tablespoons at a time, to loosen the sauce as needed. Season the pasta with salt and pepper.
- Top with burrata and use forks to tear the burrata into bite-sized pieces. Sprinkle the crispy panko over top
- Pro tip! You can make the crispy panko 4 to 6 hours ahead of time. Keep the cooled panko in a sealed container at room temperature until ready to use.
Enjoy!
Cortney
Cortney LaCorte
Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings
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