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To remove individual Brussels sprout leaves, cut the stem out of each sprout and gently ease apart all the leaves.

This lasagne was designed for a deep-dish baking pan. You can use a standard 9 × 13-inch baking pan, but you will have excess sauce; the sauce can be frozen and used over pasta another time. The lasagne can be assembled up to 1 day ahead and left to cool completely. Cover, unbaked, and refrigerate up to 1 day in advance, or freeze, unbaked, up to 3 weeks in advance. Defrost overnight in the refrigerator; bake as directed below.

The tapenade can also be served as a dip for crudités or a zesty sauce for grilled fish. For best results, choose olives with distinctive flavors, such as those suggested below.

Pappardelle are long, flat, wide noodles; fettuccine or linguine work just as well. We recommend chopping the peas slightly before cooking them; otherwise, they have a tendency to roll off the pasta when you eat.

Broccoli, a cruciferous vegetable, contains significant amounts of vitamins A and C, as well as calcium, iron, and riboflavin.

Similar greens—such as yow choy, also known as choy sum (which looks almost identical to bok choy but bears small yellow flowers), broccolini, or even regular broccoli—will work well in this dish if you can’t find Chinese broccoli. You can buy wide rice noodles at Asian grocery stores, or use the narrow rice noodles (often labeled “pad thai noodles”) that many supermarkets carry.

If you like, grate some Parmesan cheese over the tossed pasta just before serving, or offer grated cheese on the side.