Recipe for Twists with Blue Cheese, peas, walnuts and cranberries.

Heat two pots of salted boiling water. One large, one medium. In the medium pot, bring to a boil and poach the peas for 5 minutes, then drain.

Cut the basil into very thin strips. Chop the chives.

In the same saucepan, heat the cream over medium heat with the blue cheese, cranberries, and crumbled broth cube.

When the cheese is melted, add the peas, chives, and basil, season with pepper and salt moderately. Let it heat over very low heat.

Drop the coils "Ready in 3 min" into the large pot of boiling salted water according to the instructions on the package.

Meanwhile, roughly chop the nuts with a knife, and toast them for a few minutes in a non-stick pan.

To finish, taste the pasta and place it in the serving dish. Remove the pot with the cheese cream and peas from the heat, add the 2 egg yolks, and stir the sauce with a wooden spoon. Coat the pasta with the sauce and sprinkle with nuts. Enjoy immediately.