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Cook pasta al dente in a large saucepan of boiling salted water according to package directions.
In another large saucepan, heat oil. Add garlic and hot pepper and sauté for 1 to 2 minutes.
Add tomatoes and leek and cook just until tender. Add some water as needed.
Add spinach in two batches.
Add cream and fresh herbs, and mix to heat everything up. Incorporate cooked pasta.
Divide onto four plates and serve topped with cheese and pine nuts.
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