1.
Dice the pears into small cubes and shell the walnuts. In a non-stick pan, melt the butter, add the
sugar, and let it begin to melt and lightly caramelize. Add the pear cubes and walnut kernels, gently stirring to coat them in the caramel. Cook for a few minutes until the pears are tender.
2.
Cook the pasta in boiling salted water for 11 minutes. Drain and remove any cooking water from the inside of the shapes by placing them upside down on a clean kitchen towel.
3.
Fill Pandorino with gorgonzola and a few pear cubes. Place it on a plate upside down, and decorate
with more gorgonzola, caramelized pears, and walnuts.
