Casarecce with Zucchini, Asparagus and Gorgonzola sauce

(serves 3)

When the party of four goes down to three, cooking quantities get a little strange... Anyhow, this gorgonzola sauce is dedicated to Sririn, a lover of blue cheese! Gorgonzola is amazing ~ creamy and smooth with a hint (well, a strong, sharp hint) of blue cheese aroma. First time experiment with gorgonzola, just went off the tip from the deli lady - not too much cream otherwise it'd overpower the gorgonzola, and guessed the rest from there! Essentially, i think this sauce works with any flavour-absorbing vegetables, but the cheese has to be the star ingredient!

Prep time: 10 min

Cooking time: 20 min

Ingredients:
350mL vegetable stock
100mL cream
100-125g gorgonzola 
100mL cream
1 zucchini
1 bunch asparagus
1/4 C flour 
300g Casarecce pasta


Method:
1. Heat the vegetable stock and cream in a medium pot.
2. Cut off the ends of the asparagus, then cut into thirds. Blanch the asparagus in hot water for 2-3 minutes.
3. Cut the zucchini into thin slices. 
4. Heat a pan with 1/2 T olive oil, then put the zucchini in the pan on medium heat and fry for 5-8 minutes until golden brown on both sides. Remove from the pan and drain on a paper towel.
5. Add 50g gorgonzola into the stock and stir until melted. Taste to see how strong you like it. I added in about 100g gorgonzola in the end.
6. Start cooking the pasta, boil the water and salt generously, then add the pasta and cook according to the instructions or until al dente.
6. Meanwhile, sift about 2 T flour into the sauce, stirring vigorously to avoid flour clots. Continue putting in the flour 1T at a time until slightly thick (may be less than 1/4 C).
7. Stir in the asparagus and zucchini.
8. Mix the cooked pasta into the sauce, and serve with a bit of gorgonzola on top!