Bring a large pot of salted water to a boil and cook the large rigatoni until al dente, about 10-12 minutes. Reserve about 1 cup of pasta water before draining.

In a skillet, melt the unsalted butter over medium heat. Add cleaned leeks, minced garlic, and lemon zest. Sauté for approximately 6 minutes until leeks are softened.

Stir in the fresh peas and cook for an additional 2-3 minutes until peas are bright green and tender.

Transfer half of the mixture to a blender with fresh parsley and ½ cup of reserved pasta water. Blend until smooth.

Return drained pasta to the skillet with remaining sautéed vegetables. Pour blended sauce over pasta, tossing to combine and adjust consistency with pasta water as needed.

Serve topped with remaining sautéed vegetables, grated Parmesan, burrata, roasted asparagus, and radicchio.

Sprinkle with crushed red pepper before serving, if desired.