Angel Hair Pasta with Blood Oranges and Escarole
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.
For the pasta:
- 1 box angel hair pasta
- 2 heads escarole, leaves cut into 1-inch lengths, washed and dried on a kitchen towel
- 2 tablespoons extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- 1/2 cup toasted chopped pistachios
- 2 blood oranges, peeled and supremed (segments removed from pith and membrane)
- 2 cups blood orange vinaigrette
For the blood orange vinaigrette
- 1/4 cup malt vinegar
- 1/2 cup blood orange juice (about 4 oranges)
- 1/4 cup fish sauce
- 1 tablespoon brown sugar
- 1/2 cup extra-virgin olive oil
To make the blood orange vinaigrette:
1Whisk malt vinegar, blood orange juice, fish sauce, brown sugar, and olive oil together in a small bowl. Set aside.
To make the pasta:
1Cook angel hair according to box instructions.
2Meanwhile, heat a large sauté pan. Add in one tablespoon olive oil and sauté the escarole in two batches. Season with salt and pepper.
3When pasta is done, strain and transfer to a large bowl. Toss with the vinaigrette and escarole. Taste and season with salt and pepper if needed.
4Transfer to serving bowls and garnish with blood orange segments and pistachios.
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