Put the tagliatelle to boil according to the package's directions, then drain them. Clean and chop the spinach and walnuts and fry them together in the heated oil until the spinach shrinks.
Mix together the white wine with the Roquefort cheese, pressed garlic and cream. Put the mixture to bubble with the spinach and for the cheese to melt. Season with salt and pepper.
Serve each portion of tagliatelle mixed with the spinach sauce and decorated with fresh basil.