3/4 lb (375 g) penne or other short tube pasta

1 large shallot, thinly sliced

1 clove garlic, finely chopped

2 tablespoons (30 ml) olive oil

1/2 cup (125 ml) white wine

1/2 cup (125 ml) 35% or 15% cream

1/4 lb (115 g) blue cheese, cut into cubes

1 cup (250 ml) toasted walnut pieces

1/2 cup (125 ml) grated Parmigiano-Reggiano

1/4 cup (60 ml) chopped fresh chives

Salt and pepper

Cook the pasta in boiling salted water until al dente. Drain, oil lightly and set aside.

In the same saucepan over medium heat, brown the shallot and garlic in the oil. Season with salt and pepper. Deglaze with the wine and reduce for 1 minute. Add the cream and blue cheese and simmer, stirring constantly, until the cheese melts. Add the pasta and nuts. Cook, stirring constantly, until the pasta is heated through and coated with sauce. Adjust the seasoning.

Sprinkle Parmigiano-Reggiano and chives on each serving.

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