Porcini-Zucchini Blossom Orecchiette

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1 pound dried orecchiette pasta

1 1/2 cups zucchini blossoms (see notes)

6 tablespoons extra-virgin olive oil

2 tablespoons minced garlic

8 ounces fresh porcini or common mushrooms, rinsed briefly, tough stem ends removed, and thinly sliced

1/4 cup chopped fresh herbs such as mint and basil leaves and/or Italian parsley (choose one or a mixture)

2 cups cherry tomatoes such as Sweet 100s (about 12 oz.), rinsed, stemmed, and halved if larger than 3/4 inch

Salt and fresh-ground pepper

Parmesan cheese curls (optional)

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