Pesto Pappardelle Skillet with Mozzarella Cheese & Almond Breadcrumbs
New & Notable

Pesto Pappardelle Skillet

with Mozzarella Cheese & Almond Breadcrumbs

40 MIN
+$1.99/serving 4 Servings
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    From the Test Kitchen

    This cheesy stovetop skillet features pappardelle, which you'll make yourself by simply cutting pasta sheets, plus verdant pesto, three types of cheese, and tender bites of zucchini and spinach. A topping of breadcrumbs, which are brimming with flavor thanks to chopped almonds and lemon zest, rounds out this hearty dish.
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    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Pesto Pappardelle Skillet with Mozzarella Cheese & Almond Breadcrumbs
    Title
    • 3 oz Diced Pancetta
    • 12 Pasta Sheets
    • 5 oz Baby Spinach
    • 2 Zucchini
    • ⅓ cup Basil Pesto
    • 4 oz Fresh Mozzarella Cheese
    • 2 oz Fontina Cheese
    • 1 Lemon
    • 2 Tbsps Sliced Roasted Almonds
    • ½ cup Panko Breadcrumbs
    • ¼ cup Cream
    • 2 Tbsps Mascarpone Cheese
    • 1 Yellow Onion
    • 4 cloves Garlic
    time-saving
    tips & techniques
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & cut the pappardelle
    1 Prepare the ingredients & cut the pappardelle

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Stack the pasta sheets on a work surface. Cut lengthwise into 1/2-inch-wide pieces; carefully separate the layers. Halve, peel, and small dice the onion. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 4 cloves of garlic. Grate the fontina on the large side of a box grater. Roughly chop the almonds. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. In a bowl, combine the breadcrumbs, chopped almonds, lemon zest, and 2 tablespoons of olive oil; season with salt and pepper.

    Cook the pasta
    2 Cook the pasta

    Add the pappardelle to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent the pasta from sticking.

    Cook the pancetta
    3 Cook the pancetta

    In a large pan (cast iron or oven-safe, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Start the skillet
    4 Start the skillet

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the chopped garlic and spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the spinach is wilted. Add the cooked pasta, pesto, cream (shaking the packet before opening), mascarpone, half the reserved pasta cooking water (carefully, as the liquid may splatter), and the juice of 2 lemon wedges (you will have extra). Cook, stirring constantly, 1 to 2 minutes, or until the sauce is slightly thickened and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. 

    Bake the skillet & serve your dish
    5 Bake the skillet & serve your dish

    If your pan isn’t oven-safe, transfer the cooked pasta, vegetables, and sauce to a baking dish. Evenly top with the cooked pancetta, grated fontina, mozzarella (tearing into bite-sized pieces before adding), and almond breadcrumbs; season with salt and pepper. Bake 5 to 7 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven. Let stand at least 2 minutes before serving. Enjoy!

    Tips from Home Chefs

    Get Plans

    Pesto Pappardelle Skillet

    Prepare the ingredients & cut the pappardelle
    1 Prepare the ingredients & cut the pappardelle

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Stack the pasta sheets on a work surface. Cut lengthwise into 1/2-inch-wide pieces; carefully separate the layers. Halve, peel, and small dice the onion. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 4 cloves of garlic. Grate the fontina on the large side of a box grater. Roughly chop the almonds. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. In a bowl, combine the breadcrumbs, chopped almonds, lemon zest, and 2 tablespoons of olive oil; season with salt and pepper.

    2 Cook the pasta

    Add the pappardelle to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent the pasta from sticking.

    Cook the pasta
    Cook the pancetta
    3 Cook the pancetta

    In a large pan (cast iron or oven-safe, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    4 Start the skillet

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the chopped garlic and spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the spinach is wilted. Add the cooked pasta, pesto, cream (shaking the packet before opening), mascarpone, half the reserved pasta cooking water (carefully, as the liquid may splatter), and the juice of 2 lemon wedges (you will have extra). Cook, stirring constantly, 1 to 2 minutes, or until the sauce is slightly thickened and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. 

    Start the skillet
    Bake the skillet & serve your dish
    5 Bake the skillet & serve your dish

    If your pan isn’t oven-safe, transfer the cooked pasta, vegetables, and sauce to a baking dish. Evenly top with the cooked pancetta, grated fontina, mozzarella (tearing into bite-sized pieces before adding), and almond breadcrumbs; season with salt and pepper. Bake 5 to 7 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven. Let stand at least 2 minutes before serving. Enjoy!

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