Start by cleaning and slicing the leeks, ensuring no grit remains. Peel the woody ends from the asparagus and discard. Tear the radicchio into bite-sized pieces.

In a large pot, bring salted water to a boil over high heat. Once boiling, add the large rigatoni and cook until al dente—around 8 minutes.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the sliced leeks, garlic, and lemon rind, cooking for about 6 minutes until softened and fragrant.

Stir in 1 cup of fresh peas and continue to cook for another 2-3 minutes until they become bright green and tender.

Transfer half of the sautéed vegetable mixture to a blender, adding in the fresh parsley, reserved pasta water, and 3 tablespoons of extra virgin olive oil. Blend until smooth and creamy.

Return the skillet with the remaining vegetable mixture to medium heat. Add the cooked rigatoni and the blended sauce, stirring everything together.

Transfer your creamy Spring Pasta with Leek & Pea Sauce to serving plates. Top with finely grated Parmigiano Reggiano, torn pieces of fresh Burrata, and roasted asparagus and radicchio.