Bring a large pot of salted water to a boil. Add the rigatoni and cook until 1-2 minutes under al dente. Remove ½ cup of the pasta cooking water and set aside. Drain the rigatoni and set aside. Note: Try to time this so that your rigatoni finishes cooking right as the sauce finishes.

Heat oil in a wide pot over medium heat. Add the sliced leek and cook for 7-8 minutes until it begins to soften. Melt the butter into the leek and cook 1-2 minutes more.

As the leek cooks, combine the garlic scapes, parsley, and extra virgin olive oil in a food processor and pulse until finely minced.

Add the minced garlic scapes and parsley to the leeks. Cook for 4 minutes. Season with salt and pepper.

Pour in the white wine and bring to a boil. Reduce heat and simmer for 15 minutes.

Pour in heavy cream and stir to incorporate. Cook for 2-3 minutes until it begins to thicken. If you like, use an immersion blender and pulse until smooth and creamy. Taste and season to your preferences.

Add the reserved pasta cooking water, the rigatoni, and the spinach if using. Toss to combine and cook for 2-4 minutes until the rigatoni is glossy and al dente and the spinach is wilted. Taste and season to your preferences.

In a small skillet, add the pine nuts and turn the heat to medium-low. Cook, tossing regularly, for 1-2 minutes until toasted.

Transfer the pine nuts to a bowl. Tear the reserved parsley leaves and add them to the pine nuts. Add the lemon zest and extra virgin olive oil and sprinkle with salt.

Divide the creamy leek and garlic scape rigatoni between bowls and garnish with the pine nuts. Enjoy!