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Orecchiette with Mushrooms, Leeks, and Almonds
Ingredients
  • ¼ cup plus 2 tablespoons olive oil, divided
  • ½ cup raw almonds, coarsely chopped
  • ½ cup parsley leaves with tender stems, chopped
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons plus ⅓ cup grated Parmesan, divided
  • Kosher salt, freshly ground pepper
  • 1 pound shiitake mushrooms, stemmed, large caps torn in half
  • 2 large leeks, pale-green and white parts only, halved, sliced into ¾-inch pieces
  • 2 garlic cloves, grated
  • ¾ cup vegetable stock
  • 12 ounces orecchiette
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