One-Pot Cheesy White Rigatoni with Peas for Two

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1 tablespoon olive oil

1 small leek, white and light green parts, thinly sliced into half-moons 

1 stalk celery, finely chopped, plus leaves, for garnish 

Kosher salt and freshly ground black pepper 

1 clove garlic, minced 

6 ounces mezze rigatoni 

1/2 cup dry white wine 

1 teaspoon lemon zest plus juice of 1/2 lemon 

1 cup frozen peas 

1/2 cup low-moisture shredded mozzarella (2 ounces) 

1/2 cup grated Parmesan (1 1/2 ounces) 

1/3 cup heavy cream 

1 tablespoon capers 

1 tablespoon chopped fresh rosemary 

1 teaspoon fresh thyme leaves, chopped