Ingredients:
300gr tagliatelle, pasta
500gr potatoes
600gr leeks
2 bay leaves
Olive oil
Nutmeg
Grated parmesan cheese

Preparation:
Boil sliced leeks and sliced potatoes in abundant salted water and nutmeg for 30minutes.

When cooked drain and mash in a medium-mixing bowl till mixture is creamy. Keep aside cooking water.

Cook tagliatelle in previous cooking water, drain and add to vegetable cream, combine with grated parmesan cheese.

Serve with olive oil.