Broken Lasagna With Parmesan and All the Peas

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.