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Melt the butter and olive oil together in a medium pot over medium heat.
Add the leeks and season with a pinch of salt. Sauté for 3–4 minutes, until softened.
Stir in the garlic and lemon zest and cook until fragrant, about 1 minute.
Add 1½ cups of the peas and 1½ cups of the stock. Bring to a simmer and cook for 1–2 minutes, until the peas are just softened.
Transfer the mixture to a high-walled container (like a large measuring cup), add the basil, and blend with an immersion blender until completely smooth and creamy.
Return the pot to the stove and add the remaining 2½ cups stock and 2½ cups water along with the parmesan rind, if using.
Season with salt as needed and bring to a boil over medium-high heat.
Stir in the pasta and cook for 7–8 minutes, stirring occasionally, until the pasta is nearly al dente and most (but not all) of the liquid has been absorbed.
Stir in the reserved pea-leek sauce and remaining 1 ½ cups of peas and simmer for another 1–2 minutes, until the pastina thickens slightly.
Remove from the heat and grate in the parmesan, stirring until melted.
Ladle into bowls and top with ricotta if using, a drizzle of extra-virgin olive oil, more parmesan, black pepper, and fresh basil.