The broken lasagna noodles make the perfect canvas for this light, velvety sauce. Make sure you are using traditional lasagna noodles, not no boil. Break them into pieces so that some are smaller than others and use any of the small shards that fall off as well. Adding lots of fresh black pepper is key to the best flavor.

INGREDIENTS - Serves 4

12 oz. lasagna noodles (not no-boil)

4 oz. sugar snap peas, trimmed and cut in half on the bias

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

Zest and juice of 1 large lemon

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

1/2 cup ricotta cheese

6 Tbsp. unsalted butter, cut into 6 pieces

2 teaspoon freshly ground black pepper, plus more for serving

Directions

Break each noodle as directed above and add to a large pot of boiling generously salted water. Cook, stirring occasionally and adding shelled peas and sugar snap peas for the final 2 minutes, until al dente, 8 - 12 minutes total. Drain pasta and peas, reserving 2 cups pasta cooking liquid.

Combine lemon zest and juice, Parmesan, ricotta, butter, and 2 teaspoons pepper in a large bowl. Add pasta, sugar snap peas, fresh 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. Divide pasta among shallow bowls and top with shaved Parmesan and cracked pepper.