Preparation time: 5 minutes
Cooking time: 20 minutes
 

1. Cook the tagliatelle al dente, since it will be cooked a second time. Refresh in a colander under cold running water; drain well.
2. Pour the pesto, to taste, into a saucepan; add the pasta and heat over low heat.
3. Cut the blue cheese with its rind into small cubes and add to the pasta. Toss gently until the cheese is almost melted.
4. Serve the pasta in deep bowls. Garnish with pine nuts that have been toasted in the oven, and basil leaves.