Angel Hair Pasta with Blood Oranges and Escarole

INGREDIENTS

box angel hair pasta

heads escarole, leaves cut into 1-inch lengths, washed and dried on a kitchen towel

2 tbsp

extra-virgin olive oil

kosher salt

freshly ground black pepper

1/2 cup

toasted chopped pistachios

blood oranges, peeled and supremed (segments removed from pith and membrane)

2 cups

blood orange vinaigrette

1/4 cup

malt vinegar

1/2 cup

blood orange juice (about 4 oranges)

1/4 cup

fish sauce

1 tbsp

brown sugar

1/2 cup

extra-virgin olive oil