Bring a large pot of salted water to a boil. Cook the large rigatoni according to package instructions, around 10-12 minutes until al dente. Reserve 1 cup of pasta water before draining.

Clean and slice the leeks. Melt unsalted butter in a skillet over medium-low heat. Add the leeks, minced garlic, and lemon zest, cooking for about 6 minutes until soft.

Stir in the fresh peas into the skillet, cooking for an additional 2-3 minutes until vibrant green.

Transfer half of the cooked vegetables to a blender with fresh parsley, reserved pasta water, and a drizzle of EVOO. Blend until smooth.

Return drained rigatoni to the skillet with remaining vegetables. Pour in the blended sauce and toss to coat the pasta evenly, adding more pasta water if needed.

Remove from heat and stir in grated Parmesan Reggiano. Tear burrata over the pasta, allowing it to melt. Garnish before serving.