Spring Pasta with Leek & Pea Sauce with Fresh Burrata - A Zest for Life

Ingredients

• 2 large leeks (1/2 Inch to soak; 8 cups sliced in circles )
• 2 tablespoon unsalted butter (I use organic)
• 2 tablespoons garlic (peeled, thinly sliced (from about 4 med. cloves))
• 1 teaspoon lemon rind (1/2" long zested (about 1/2 lemon))
• 1/4 teaspoon sea salt
• 1 cup fresh shelled peas (can use frozen )
• 1 cup fresh parsley (cleaned, light stems ok )
• 2/3 cups pasta "water" (from your cooked pasta (PS: take out 1 cup of water) )
• 3 tablespoons extra virgin olive oil
• 1/8 teaspoon sea salt
• 12 ounces large rigatoni* (or your favorite pasta )
• 1/2 cup Parmigiano Reggiano (finely grated)
• 1 large ball Fresh Burrata
• 2 tablespoons fresh parsley (coarsely chopped)
• 6 fat asparagus spears (ends peeled; each cut into 3 )
• 1/2 cup radicchio (packed, torn 1" pieces )