Orecchiette with Mushrooms, Leeks, and Almonds
5 - FarmOne - Mushrooms, Main
Ingredients
1/4 cup plus 2 tablespoons olive oil divided
1/2 cup raw almonds coarsely chopped
1/2 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 lb. 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
3/4 cup vegetable stock
12 ounces orecchiette
Description
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 instructions here:
I never thought I’d be cooking pasta with almonds, but here we are. Heat ¼ cup olive oil in a large skillet over medium-high and cook ½ cup coarsely chopped raw almonds (roasted will give you an overwhelming flavor, so stay away from those), tossing frequently until lightly golden for about 1—2 minutes. Remove the almonds and keep that pan oil around. You’ll be using it in a second. The pasta you’re going to make is very earthy, so bright lemon and fresh parsley add a bit of welcomed variety. Think of them like some James Brown in a playlist full of Bon Iver. Toss the cooled almonds with ½ cup chopped parsley leaves, 2 Tbsp. grated Parmesan, and 1 tsp. lemon zest. Look at that. You have a garnish. Go you.
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Real Talk: Let’s be honest. Boxed veg stock doesn’t taste so great. Our advice: Make this easy homemade stock, divide it up among plastic containers, and freeze it. It’s inexpensive and easy and means you’ll always have stock on hand, which will add deep, homemade flavor to your everyday cooking.
Directions
Heat ¼ cup oil in a large skillet over medium-high.
Cook almonds, tossing frequently, until lightly golden, 1–2 minutes. Using a slotted spoon, transfer almonds to a medium bowl, leaving that almondy-oil goodness in the skillet.
Let almonds cool 10 minutes. Toss with parsley, lemon zest, and 2 Tbsp. Parmesan; season with salt and pepper.
Set aside.
Add remaining 2 Tbsp. olive oil to almond oil in skillet. Heat over medium-high and cook mushrooms, undisturbed, no matter how much you may wish to give them a toss, until browned on 1 side, about 2 minutes.
Toss and continue to cook, undisturbed, until browned on underside, about 2 minutes.
Season with salt and pepper and continue to cook, tossing occasionally, until mushrooms are tender but still retain their shape and have some bite, about 2 minutes more.
Add leeks and garlic, season with salt and pepper, and cook until leeks are bright green and just getting tender, 4–5 minutes. Add stock and bring to a simmer.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes.
Drain and transfer to skillet with mushroom mixture.
Add remaining ⅓ cup Parmesan and cook, tossing, until sauce is nice and silky and creamy and lightly coats pasta, 2–3 minutes.
Serve pasta topped with reserved almond mixture.
Do Ahead: Pasta can be made 1 day ahead; cover and chill.