‘Tis the season to break your lasagna noodles.

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Broken Lasagna With Parmesan and All the Spring Peas

By Joe Sevier

Photo of spring pasta made with broken lasagne and peas.

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.

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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

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