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Italian-Spanish co-production : Pasta with red Mojo

For two weeks, I proudly call a new kitchen appliance my own: a sturdy blender together with the associated shredder:) Of course I also previously owned a blender, a cheap part of a drugstore. Needed a half hour to a pot to puree soup, and made a noise to which it was thought to feel the walls shake our house. From a shredder could be no question so far. I had a mixer with which one could crush anything that a harder consistency than ... hm, let's say, had fresh raspberries. Need I say more to explain to you how happy I am about my new luxury in the kitchen and the culinary possibilities it offers me suddenly? O)


why I am currently also always looking for recipes in which I or my blender chopper (or both; o) can be used). Pasta And there should be times again. So why not, my first thought, just to make homemade pesto? Said and ... almost done. In the search for a recipe for red pesto me one for English Mojo fell into his hands. Is indeed the principle seems not too far from the pesto, I thought, just a little cumin and chili here, a little brighter as balsamic. All the ingredients in my new shredder thrown (goes of course, in blender or with immersion blender, so you to offer because you have more than my previous models Luschen o)) and within seconds the Mojo done. Mix with pasta, roasted pine nuts, parsley and parmesan cheese and enjoy.

In any case, my new favorite on-the-Fast-Pasta! And the solution for the days before Christmas, when the days may have actually 48 hours between last errands and preparations. Moreover, healthy and relatively easily, so much leaves room for the gluttony the next few days. What more could you want? O)


recipe for three people

red Mojo
4 medium cloves garlic 2-3 fresh
red chili peppers
2 teaspoon paprika, paprika
ground 1 / 2 tsp cumin
1 / 2 teaspoon dried oregano
3 tablespoons wine vinegar
3 tablespoons olive oil
salt, pepper

also
300g spaghetti, salt
2 - 3 tablespoons pine nuts 1 small bunch parsley

50g Parmesan

the pasta in salted water according to package directions until al dente. Meanwhile, prepare the mojo: Peel But garlic and chop coarsely. Wash peppers, cut in half lengthways, stem cut, scrape out seeds and chop the peppers coarsely. Chili peppers and garlic with all other ingredients and spices in a grinder, blender or with Blender chop finely. Dilute to taste with a little water (it was not necessary for me) and once more to taste with salt and pepper.

the pine nuts in a frying pan fry until they brown slightly and begin to smell. Wash the parsley and shake dry and chop finely. Parmesan rub. Drain pasta, mix in the pot with the Mojo. Transfer to plates and sprinkle with pine nuts, parsley and Parmesan and serve.

source
modified after Küchengötter.de