Spring Pasta: Broken Lasagna With Parmesan And All The Peas

Kosher salt

12 oz. lasagna noodles (not no-boil)

8 oz. snow peas, trimmed (about 3 cups)

1 cup shelled fresh peas (from about 1 lb. pods)or frozen peas, thawed

Zest and juice of 1 lemon

4 oz. Parmesan, finely grated (about 3 cups), plus shaved for serving

6 Tbsp. unsalted butter, cut into 6 pieces

1½ tsp. freshly ground black pepper, plus cracked for serving

4 oz. sugar snap peas (about 1⅓ cups), strings removed, thinly sliced on a diagonal

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.
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.
Divide pasta among shallow bowls and top with shaved Parmesan and cracked pepper.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday🌸Spring

Season🌸Spring

DifficultyEasy ⏰ 30m