Fresh, lemony one-pot pasta with peas

'Tis the season to break your lasagna noodles.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Broken Lasagna With Parmesan and All the Spring Peas   By Joe Sevier     Break long lasagna noodles into squares and suddenly you have makeshift fazzoletti, or handkerchief pasta. In this recipe, the flat, wide shapes drape over themselves, trapping the buttery, lemony sauce. Don't skimp on the black pepper, Parmesan, or peas. READ MORE INGREDIENTS • Kosher salt • 12 oz. lasagna noodles • 8 oz. snow peas, trimmed (about 3 cups) • 1 cup shelled fresh peas or frozen peas • Zest and juice of 1 lemon • 4 oz. Parmesan, finely grated (about 3 cups), plus shaved for serving • 6 Tbsp. unsalted butter • 1½ tsp. freshly ground black pepper, plus cracked for serving • 4 oz. sugar snap peas (about 1⅓ cups) All the Peas, All the Time   Crispy Chicken Over Turmeric-Lemon Cabbage View Recipe ►   White Pizza With Shaved Vegetables and Pesto View Recipe ►   Spring Pea Fish Chowder View Recipe ►   Chicken Saltimbocca With Crunchy Pea Salad View Recipe ►   Gluten-Free Crab Cakes With Snap Pea Salad View Recipe ►   Spring Risotto View Recipe ► Did someone forward this to you? Get COOK THIS NOW in your inbox.   This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.