Cook the pasta

• Bring a large pot of heavily salted water to a boil and cook the pasta according to package directions.
• Reserve about a cup of pasta water, then drain the pasta.

Sauté the leeks and garlic

• Heat part of the olive oil in a skillet over medium heat.
• Add the leeks and sauté until softened.
• Add the garlic and cook a few minutes more.

Add peas and herbs

• Add part of the peas, the mint, dill, lemon zest, salt and pepper to the leek mixture.
• Stir well and cook until the vegetables are softened.

Blend the pea sauce

• Transfer the pea and leek mixture to a blender with the broth and lemon juice.
• Blend until smooth and creamy.

Sauté the remaining peas

• Add the remaining olive oil to the same skillet with the rest of the peas.
• Sauté until softened, for extra texture.

Combine pasta and sauce

• Add the cooked pasta, the pea sauce and the parmesan to the skillet and remove from the heat.
• Stir well to coat, thinning with reserved pasta water if the sauce is too thick.

Top and serve

• Top with burrata, a drizzle of olive oil, pea shoots, red pepper flakes and more lemon zest.
• Serve immediately.