Using three varieties of green peas gives you a sprightly spring pasta with lots of variation in flavor and texture. Freshly shelled English peas and trimmed snow peas go into the pasta pot just before the lasagna noodles—excuse me, fazzoletti—are done cooking. Once the pasta and duo of peas are finished cooking, I drain them and toss right on top of the sauce ingredients. But for even less fuss, you could skip the fresh English peas and use frozen green peas instead. You’ll miss out on some of the spring fun, but the pasta will be just as delicious.
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