Peel the cherry tomatoes and cut them in half. Transfer them to a bowl and season with evo oil, salt and pepper.
Cook the farfalle in plenty of salted water and drain them when al dente.
Season them in a bowl with the pesto and colored cherry tomatoes.
In the cocotte, drizzle a little oil and lay a spoonful of farfalle. Add the colored cherry tomatoes and the Gorgonzola Pdo. Make another layer and repeat the process for all the cocottes.
Bake in a 200° oven for 10 minutes. Garnish with fresh basil.