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Cook pasta according to package directions in salted water. Reserve ~1 cup of pasta water in case you need to use it in the sauce. Drain pasta.
Add 2 tablespoons olive oil to a skillet over medium heat. Add leeks and sauté for 4-5 minutes, until softened. Add garlic and cook for additional 2-3 minutes.
Add one cup of the peas, mint, dill, lemon zest, salt, and pepper to the leek mixture. Stir well and cook for 6-7 minutes, until vegetables are softened.
Add pea and leek mixture to a blender with the vegetable broth and lemon juice. Blend until smooth and creamy.
Add 1 tablespoon oil to the same skillet with remaining peas and sauté for 5 minutes, until softened. Add the cooked pasta, pea sauce and parmesan to the skillet and remove from heat. Stir well to coat. If the sauce is too thick, add in a few tablespoons of reserved pasta water as needed.
Garnish with more parmesan and fresh dill and serve warm.