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

• 1/4 cup Redstone Grapefruit Balsamic Vinegar
• 1/2 cup blood orange juice (about 4 oranges)
• 1 tablespoon brown sugar
• 1/2 cup Redstone Blood Orange Olive Oil

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.