Blanch the peas and put them in a blender with some fresh cream, a few pink peppercorns and a pinch of salt. Cut your panettone into thin slices, place them on a
baking tray and toast for 5 minutes at 200°C.

Cook your pasta in boiling salted water for 11 minutes and drain cooking water from the shapes (place them upside down on a clean tea towel).

Place your pea cream in a small bowl or appetizer plate, add a few pieces of Gorgonzola cheese, lay Vortipa onto the cream and decorate with a few pieces of walnut and a piece of toasted panettone.