I very often just crave a simple bowl of pasta!  This blood orange vinaigrette is something I put on the menu this winter at Girl & the Goat with a scallop dish and a number of other components.  I thought, why not enjoy the vinaigrette simply tossed on some pasta!  The bitterness from the escarole is great alongside the sweet and tart oranges.  Great to enjoy hot or even for a simple cold lunch the next day. 

1 box angel hair pasta

2 heads escarole, cut leaves into one inch lengths **


salt and pepper

½ c toasted chopped pistachios

segments from 2 blood oranges

2 cups Blood Orange Vinaigrette (recipe below)

Whisk all together.

Heat a large sauté pan.  Add in one T olive oil and sauté the escarole in two batches.  Season with salt and pepper.  Set aside while pasta cooks.

Cook angel hair according to box instructions.  After strained, put into a bowl and toss with vinaigrette and escarole.  Season with salt and pepper if needed. 

Transfer to serving bowls and garnish with blood orange segments and pistachios.

** Its best to wash the leaves and let them dry on a towel.

Blood Orange Vinaigrette:

¼ c malt vinegar

½ c blood orange juice (about 4 oranges)

¼ c fish sauce

1 T brown sugar

½ c EVOO

Whisk all together.

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