Orecchiette with Mushrooms, Leeks, and Almonds

Name: Orecchiette with Mushrooms, Leeks, and Almonds
Yield: 4 servings
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

By Rick Martinez

February 9, 2017

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Alex Lau

The almond oil is so easy to make and ideal for salad dressings. It also works with any kind of nut. Use it as the base of a simple vinaigrette, with balsamic, apple cider, or white wine vinegar. Check out step-by-step photo instructions here.

Recipe notes

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