Cut the pears into quarters and remove the core. Place the pears in a ziploc bag, along with the honey (or agave nectar), balsamic vinegar, olive oil and salt. Massage gently to coat the pears. Let rest for 10 minutes.
While the pears marinate, cook the orzo according to package directions. Drain in a colander and set aside.
Once the pears are done marinating, reserve the marinade and place the pear quarters on a hot, well-oiled grill or grill pan, cut-side down. Cook until the pears are just tender and have some grill marks, 2 to 3 minutes per side. Roughly chop the pears.
In a large bowl, combine the pears, reserved marinade, orzo, pistachios and pepper.
Add the Humboldt Fog cheese and basil and lightly toss. Don't toss to much or the cheese will begin to melt. Serve.
Adapted from the cookbook, Melt: The Art of Macaroni and Cheese, posted with the publisher's and author's permission.