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Spring Pasta: Broken Lasagna with Parmesan and All the Peas Recipe
Ingredients
  • 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
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