Broken Lasagna With Parmesan and All the Peas
3.9
(11)
Break long lasagna noodles into squares and suddenly you have makeshift fazzoletti—that is, handkerchief pasta. The flat, wide shapes drape over themselves once cooked, trapping whatever sauce they’re tossed with. In spring, our go-to easy sauce is this buttery toss-together situation, flavored with zingy lemon, lots of black pepper, and Parmesan. While the pasta cooks, toss sweet English peas and snow peas into the pot in the final minutes. The round peas add a bit of heft while the snow pea pods collapse into a velvety al dente texture that melds with the noodles. Finish the dish with a few more shavings of Parm, plus sliced raw sugar snap peas for freshness and crunch.
Recipe information
Total Time
1 hour 10 minutes
Yield
4 Servings
Ingredients
Preparation
Step 1
Break each noodle into 3 or 4 rough squares and add to a large pot of boiling generously salted water. (It’s okay if a few smaller pieces break off in the process; add them to the pot too, along with any stray shards at the bottom of the box.) Cook, stirring occasionally and adding snow peas and shelled peas for the final 2 minutes, until al dente, 8–12 minutes. Drain pasta and peas, reserving 2 cups pasta cooking liquid.
Step 2
Meanwhile, combine lemon zest and juice, Parmesan, butter, and 1½ tsp. pepper in a large bowl. Add pasta, peas and 1 cup reserved pasta cooking liquid and toss, adding more pasta cooking liquid as needed if mixture looks dry, until Parmesan and butter are melted and noodles are well coated. Add sugar snap peas; toss again just to combine.
Step 3
Divide pasta among shallow bowls and top with shaved Parmesan and cracked pepper.
Recipe notes
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