Start by cleaning the leeks thoroughly to remove any grit, then chop them into thin rounds. Peel and slice the garlic cloves thinly.

Bring a large pot of salted water to a rolling boil over medium-high heat. Add the rigatoni and cook until al dente, approximately 10-12 minutes. Before draining, reserve 1 cup of the starchy pasta water.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once bubbling, add the chopped leeks, sliced garlic, and lemon rind. Sauté for about 6 minutes until the leeks are softened.

Stir in the fresh shelled peas, letting them mingle with the leeks and garlic for 2-3 minutes until they turn vibrant green.

Transfer half of the sautéed leek and pea mixture to a blender. Add parsley, ½ cup of reserved pasta water, EVOO, and a pinch of sea salt. Blend until smooth.

Return the drained rigatoni to the skillet with the remaining sautéed veggies. Pour the blended sauce over the pasta, tossing to combine.

Plate your pasta generously, then top with freshly grated parmigiano reggiano and torn burrata pieces. Garnish with roasted asparagus and radicchio.