Orecchiette mustard & gorgonzola

(Photo@TheFoodTraveller.com - Nikon D200)

Simplicity and good ingredients. This recipe embodies this very simple idea. It is extremely simple, you only need to basically boil the pasta and melt the cheese. But the ingredients must be perfect. Use young and creamy gorgonzola to get a creamy piquant taste. Use Meaux Mustard to get a nice kind of sweet and sharp mustard flavor. We really loved this dish ... one of our favorite fast pasta's.

Serves: 4 as main course
FlexiPoints: 9

Suggested wine: I’d go for a Chardonnay, preferably from the old continent ...
Special equipment: none

Ingredients:
400g orecchiette (pasta)
200g young gorgonzola cheese
2 tbsp Meaux mustard
1 garlic clove
1 thyme sprig
1 parsley sprig
Salt and pepper as needed

Ingredient note: The Meaux Mustard differs from Dijon’s as it keeps the seeds and it has vinegar as well. It has a sharp and rustic taste on its own, but I find it very delicate when used for cooking. In Italy we call it also Old Mustard ... no clue why ?! For people in the Netherlands ... Zeeland Mustard is not that different.

How-to:
1. Cube the gorgonzola. Finely chop the parsley and the thyme.
2. Half the garlic clove and scrub the base of a non-stick pan with the two halves. Melt the cheese in such pan on low heat avoiding it to bubble. Once melted stir in the mustard and keep warm.
3. Boil the pasta in abundant salted water. Add it to the cheese sauce and stir well. Add the parsley and the thyme. Season with pepper. Stir well and serve immediately.