Heat the milk in a saucepan, add the gorgonzola cut into small pieces and turn repeatedly until you get a cream, add salt, pepper and then turn the flame off. Apart, in salted water, cook the pasta. In the meanwhile, in a large frying pan, fry the shallot finely chopped, and when it becomes brown add the chopped pumpkin flowers, tomatoes and a ladle of cooking water. Let cook for 2 minutes. Drain the pasta and cream all. Add the basil and add a ladle of creamy gorgonzola sauce. Serve hot on a bed of gorgonzola cream.