1. Cook the tagliatelle in a large saucepan of boiling salted water for 10 - 12 minutes until just tender. Drain, coat with olive oil and keep warm.
2. In a saucepan, over a very low heat, heat the cream. Crumble the Danish Blue with your fingers and add to the cream. Add the remaining ingredients. Remove from heat. (Do not let the sauce boil, otherwise it will curdle)
3. Pour the sauce over the tagliatelle. Top with nuts and serve immediately.