Clean the leeks by trimming the dark green tops and roots, then slice in half, rinse thoroughly, and cut into thin half-moons.

Cook the large rigatoni in boiling salted water for about 8 minutes for al dente; reserve 1 cup of pasta water before draining.

In a skillet, melt butter over medium heat, add leeks and garlic, cooking until soft, then add peas and lemon rind, sautéing for an additional 2-3 minutes.

Blend half of the sautéed mixture with parsley and reserved pasta water until smooth, then return to the skillet with the remaining vegetables.

Add drained rigatoni to the skillet, mixing gently to coat, and add more pasta water if necessary to achieve the desired consistency.

Plate the pasta, topping with grated Parmigiano Reggiano and burrata, and garnish with asparagus and radicchio.