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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

  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.



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