Bring a pot of salted water to a boil for the penne.

Heat a small pan and spread the grated Parmesan evenly over the surface. Let it melt.

Take a cup and turn it upside down. Place the melted Parmesan from the pan over the cup and let it cool so it takes the shape of the inverted cup.

Once you have made the Parmesan baskets, set them aside for a moment.

In a skillet, add a little pasta cooking water and the Gorgonzola. Let the cheese melt.

Add the pesto to the skillet with the Gorgonzola and mix well until combined.

Drain the penne when al dente and toss them with the sauce.

Place a Parmesan basket on a serving plate, fill it with the penne, and serve.