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