Cook the farfalle in a saucepan with boiling salted water according to the instructions on the package, then when draining, collect about half of the boiling water in a container.
Pour the Gorgonzola over the still hot Farfalle, let it melt and stir in.
Cut the vegetables into approx. 1 cm thick slices and brown them in a large pan in a little olive oil over high heat for 5 minutes. Peel, quarter and core the pears and cut into fine strips or pieces. Add to the vegetables in the pan, crumble in the walnuts and add some cooking water. Simmer everything covered over a medium heat.
Now add the farfalle with the melted cheese to the pears and vegetables.
Mix everything and let it sweat briefly over high heat while stirring constantly. If necessary, add some more cooking water.
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