Boil the tagliatelle in a large pan of salted water for about 8 minutes, drain and add a little oil to prevent
the past from sticking.Don’t allow the pasta to become too soft.
In another pan, dissolve the stock cube in a little water, add the spinach and leeks,and boil for a few
minutes. Add the butter.
Remove the spinach and leeks from the heat and add the MEVGAL Manouri Cheese. Stir well and add
the MEVGAL Dairy Cream. Mix together with the pasta and transfer in a deep serving dish.
Sprinkle with the pepper and serve.