• Cook the ditalini pasta in salted water until al dente, according to package instructions. Before draining, reserve about 1 cup of pasta water. Drain the pasta and return it to the pot.
• Add the mascarpone, basil pesto, lemon juice, and a splash of the reserved pasta water to the warm pasta. Stir until the mascarpone melts and everything comes together in a creamy, glossy sauce. Add more pasta water as needed to reach your desired consistency.

Spring Veggies

• While the pasta cooks, prep the spring veggies. Heat the olive oil in a large pan over medium heat. Add the leeks and a generous pinch of Kosher salt. Cook for about 8 minutes, stirring occasionally, until softened.
• Add the minced garlic and red pepper flakes. Stir constantly and cook for 1 minute. Pour in the white wine and scrape the bottom of the pan with a wooden spoon to release any browned bits. Let it simmer for 2–3 minutes, until most of the liquid has evaporated.
• Add the sliced asparagus and peas. Toss to combine and cook for about 2 minutes, just until the veggies are bright and crisp-tender. Season to taste with Kosher salt and black pepper.
• Stir the cooked veggies into the prepared pasta. Divide the pasta among bowls and top with lemon zest, extra lemon juice, and Parmesan cheese, if desired.