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 **
2 T EVOO
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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