Stephanie Izard, executive chef at Chicago’s Girl & the Goat, very often craves a simple bowl of pasta, so she put this on the winter menu at the restaurant with scallops and a number of other components, but the basic flavors—sweet-tart from the vinaigrette and pleasantly bitter thanks to escarole—are fantastic on their own. This is a simple but exciting pasta that’s great hot out of the pot, or cold for lunch the next day. Juicy blood orange segments and crunchy toasted pistachios add extra brightness and texture to the bowl. If you need a primer (or refresher) on how to supreme citrus, see this quick how-to.
For more beautiful blood orange dishes, get our Ricotta Cheesecake with Blood Orange Marmalade recipe, and our Blood Orange Margarita recipe.
Whether you're boiling pasta, potatoes, or other vegetables, a large capacity pot ensures proper, even cooking—and a lock-on lid with a strainer built right in makes draining the water super easy. This one is also non-stick, so it cleans up quickly.Buy Now ›
To make the pasta: