Crush the walnuts, and wash and snip chives.
Cook the farfalle in boiling water with rock salt until al dente.
In a mixing bowl crumble Bleu d’Auvernge 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.