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Get Started - 100% free to try - join in 30 secondsJustin Beckett of Beckett's Table
12 ounces dry orzo
1 bulb fennel
¼ cup plus 3 teaspoons olive oil (divided use)
Salt and pepper
¼ cup pine nuts
1 quart mixed mushrooms (your favorites)
2 tablespoons shaved Parmesan
20 large leaves basil, torn into small pieces
Juice of 1 lemon
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