Bow-Tie Pasta With Broccoli and Potatoes

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Kosher salt

2 medium potatoes, peeled and cut into 1-inch pieces

1 large bunch broccoli, florets and some chopped stems

12 ounces bow-tie pasta

4 tablespoons unsalted butter

2 leeks, white and light green parts only, sliced into half-moons

Freshly ground pepper

1 head Boston lettuce, torn

1 1/2 cups grated fontina cheese (about 4 ounces)

1/2 cup grated Parmesan cheese (about 1 ounce), plus more for topping