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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.