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Blood Orange Escarole Pasta

Do you often crave a simple bowl of pasta, put this on the winter menu! The basic flavors—sweet-tart from the vinaigrette and pleasantly bitter thanks to escarole—are fantastic on their own. 

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 Redstone Blood Orange Olive Oil
  • salt
  • freshly ground black pepper
  • 1/2 cup toasted chopped pistachios
  • 2 blood oranges, peeled and segments removed
  • 2 cups blood orange vinaigrette

For the blood orange vinaigrette

Instructions:
  1. Whisk  vinegar, blood orange juice, brown sugar, and olive oil together in a small bowl. Set aside.

To make the pasta:

  1. Cook angel hair according to box instructions.
  2. Meanwhile, heat a large sauté pan. Add in one tablespoon olive oil and sauté the escarole in two batches. Season with salt and pepper.
  3. When 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.
  4. Transfer to serving bowls and garnish with blood orange segments and pistachios.

Pasta

 

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