Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, roughly 10-12 minutes. Reserve 1 cup of pasta water, then drain and let rest.

In a skillet, melt unsalted butter over medium heat. Add sliced leeks, minced garlic, and lemon rind, sauté until softened, about 6 minutes.

Add fresh shelled peas to the skillet and cook for an additional 2-3 minutes until bright green and tender.

Transfer half of the vegetable mixture into a blender. Add parsley, reserved pasta water, olive oil, and sea salt. Blend until smooth.

Return the rigatoni to the skillet, add the leek and pea sauce, and toss over medium heat for 1-2 minutes. Adjust consistency with more pasta water as needed.

Add remaining sautéed vegetables, sprinkle with Parmigiano Reggiano, and tear burrata on top to melt slightly into the pasta.

For roasted greens, toss asparagus and radicchio with olive oil, salt, and pepper, then roast at 375°F for 15-20 minutes. Add to the dish, if desired.