In a large pan of salted water, cook the Trottole pasta according to the packets instructions. Drain toss in 1tbsp of the olive oil, cover and set aside to keep warm. Heat the oil in a large pan, sauté the leeks and garlic until soft, add the butter, rinse kale and spinach, the water will help the greens to cook. Sauté until softened, remove from the heat add the crème fraîche and Parmesan.
Blend the greens in a food processor until smooth, add the nutmeg and a little water if needed, pour over the pasta add the chicken and chives. Gently mix together all the ingredients, making sure everything is thoroughly coated, season and serve topped with Parmesan.
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