Fusilli With Creamy Leek Sauce

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1/4 cup extra-virgin olive oil

6 medium leeks, white parts only, halved lengthwise and thinly sliced crosswise

1/2 cup chicken stock or low-sodium broth

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon zest

1 tablespoon flat-leaf parsley leaves

Salt and freshly ground pepper

1 pound fusilli

1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

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