Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, core, and finely dice pear. Halve, peel, and thinly slice shallot.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and cook, stirring constantly, until golden brown, 2-3 minutes.

Turn off heat; transfer to a small bowl. Stir in a pinch of salt and pepper. Wipe out pan.

Once water is boiling, add agnolotti to pot; reduce to a low simmer. Cook until al dente and floating to the top, 3-5 minutes.

Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

Meanwhile, add a drizzle of oil and 2 TBSP butter (4 TBSP for 4 servings) to pan used for panko over medium-low heat. Cook, stirring constantly, until butter is fragrant and begins to brown, 1-2 minutes.

Stir in pear, shallot, and a pinch of salt. Cook, stirring occasionally, until softened and starting to brown, 3-4 minutes.

To pan with sauce mixture, stir in arugula, garlic powder, drained agnolotti, crème fraîche, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Cook, stirring constantly, until arugula has wilted and everything is coated in sauce, 2-3 minutes.

Taste and season with salt and pepper.

Divide pasta between shallow bowls. Spoon brown butter sauce over top and grate Parmesan over each serving. Sprinkle with toasted panko and serve.