Broken Lasagna With Parmesan And All The Peas Recipes

Steps:

• Bring 12 cups of salted water to a boil in a pot over medium-high heat. Add pasta and cook for 12 minutes, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a glass measuring cup. Return pasta mixture to pot.
• Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and bell peppers and cook, stirring often, until softened, 6 to 8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
• Add onion mixture, pesto, salt, and pepper to the pasta mixture; stir to combine. Cook over low heat, stirring in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached and mixture is heated through. Serve immediately sprinkled with Parmesan cheese.

Steps:

• Cook the broken lasagne sheets in a large pan of boiling salted water for 8-10 mins, stirring occasionally until al dente. Add the mangetout and peas during the last 2 mins. Drain, reserving about 200ml of the pasta cooking water.
• Meanwhile, heat 1 tsp oil in a large non-stick frying pan over a medium heat and cook the courgette with a pinch of salt for 8-10 mins, stirring occasionally until golden and softened. Add the chilli flakes and cook for 1 min more. Set aside.
• Combine the lemon zest and juice, the cheese, butter and remaining olive oil in a large bowl with plenty of freshly ground black pepper. Tip in the drained pasta, mangetout, peas and courgettes, along with half the reserved pasta water. Toss, adding more pasta water if the mixture looks dry - the parmesan and butter should melt into a silky sauce, coating the pasta. Stir in the mint, then divide between four bowls. Sprinkle with more cheese before serving, if you like.