Directions:Crush the walnuts. Wash and snip the chives. Cook the farfalle al dente in boiling water with rock salt. In a mixing bowl, crush the Bleu d'Auvergne with a fork and mix in the fresh cream. Pour into a saucepan and cook until you get an even sauce. Add the walnuts and season to taste. Place the pasta in dishes, cover with sauce, garnish with chopped chives and serve.