Crab Salad Napoleons With Fresh Pasta

Recipe By: Giada De Laurentiis

12 ounces fresh pasta sheets
1 cup mayonnaise -- plus extra for pasta sheets
1 bunch fresh chives -- chopped (about 1/2 cup), reserving 1/4 cup
for garnish
1 tablespoons lemon juice
1/4 teaspoons freshly ground black pepper -- plus extra for garnish
1 pounds lump crab meat (about 3 cups)
1 cup frozen peas -- thawed (about 6 ounces)
1 lemon -- zested, for garnish

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 2 minutes. Drain pasta and cool under cold
running water. Cut each sheet into 4-inch squares. Each Napoleon will
require 3 (4-inch) squares.
In a large bowl, combine the mayonnaise, 1/4 cup of the chives, lemon
juice, pepper, crab, and peas, and toss to combine.

To assemble the Napoleons, begin with 1 sheet of pasta on a plate.
Spread a small spoonful of prepared mayonnaise on the pasta sheet.
Top with 1/4 cup of the crab salad and gently spread the salad out to
the edges of the pasta. Top with another sheet of pasta. Spread
another spoonful of the prepared mayonnaise mixture on the pasta
sheet. Top with another 1/4 cup of the crab salad and gently spread
the salad out to the edges of the pasta sheet. Top with a final pasta
sheet. Top with a small dollop of the crab salad. Sprinkle the top
with a pinch of lemon zest, a pinch of chives, and a grind of black
pepper.

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