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.

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Dinner, Lunch

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