Brussels Sprouts and Bacon Pesto Pasta Recipe

Introduction

This Brussels Sprouts and Bacon Pesto Pasta is a flavorful, quick dish perfect for a weeknight dinner. Combining crispy bacon, tender brussels sprouts, and bright pesto, it’s a delightful mix of savory and fresh flavors that will satisfy any pasta lover.

Ingredients

• 4 slices of bacon (cooked and chopped)
• 12 ounces brussels sprouts
• 1 clove garlic (grated or minced)
• 1/4 teaspoon red pepper flakes
• Kosher salt and fresh ground black pepper to taste
• 8 ounces uncooked pasta shells or similar shape (gluten-free if needed)
• 3 tablespoons pesto
• 1 lemon (juiced)
• 1/4 cup shredded parmesan cheese

Instructions

1. Step 1: Cook the pasta according to package instructions until al dente, then drain. While the pasta cooks, thinly slice the brussels sprouts or use a food processor shredding attachment for faster prep.
2. Step 2: In a large skillet, cook the bacon until crispy. Remove the bacon and drain on paper towels. When cool enough to handle, chop the bacon into pieces. Reserve one tablespoon of the bacon grease in the skillet and discard the rest.
3. Step 3: Add the shredded brussels sprouts and red pepper flakes to the skillet with the reserved bacon grease. Season with salt and pepper, then sauté for 3 to 5 minutes until the sprouts are tender. Add the grated garlic and sauté for an additional 30 seconds.
4. Step 4: Return the chopped bacon to the skillet. Add the cooked pasta, pesto, lemon juice, and parmesan cheese. Stir everything together until well combined. Taste and adjust seasoning if needed. Serve immediately, topped with extra parmesan if desired.

Tips & Variations

• Use gluten-free pasta to make this dish suitable for those with gluten intolerance.
• To add extra texture, sprinkle toasted pine nuts or walnuts on top before serving.
• Swap bacon for pancetta or smoked turkey bacon for a different flavor profile.
• If you prefer less spice, reduce or omit the red pepper flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to maintain the pasta’s texture. Add a splash of water or broth if the dish seems dry when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen brussels sprouts for this recipe?

Yes, you can use frozen brussels sprouts. Thaw and drain them well before sautéing to avoid excess moisture in the dish.

Is it possible to make this recipe vegetarian?

Absolutely! Simply omit the bacon and use olive oil instead of bacon grease for sautéing. You could also add sautéed mushrooms or toasted nuts for extra flavor and texture.

Brussels Sprouts and Bacon Pesto Pasta Recipe

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★★★★★

4.5 from 108 reviews

• Author: anna
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A quick and flavorful pasta dish combining crispy bacon, tender sautéed Brussels sprouts, and zesty pesto, finished with a touch of lemon juice and parmesan cheese. Perfect for a satisfying weeknight meal with minimal prep and cook time.

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Ingredients

Scale 1x2x3x

Meats

• 4 slices of bacon (cooked and chopped)

Vegetables

• 12 ounces Brussels sprouts
• 1 clove garlic (grated or minced)

Seasonings

• 1/4 teaspoon red pepper flakes
• Kosher salt and fresh ground black pepper to taste

Pasta & Cheese

• 8 ounces uncooked pasta shells or similar shape/size (gluten-free if needed)
• 1/4 cup shredded parmesan cheese

Other

• 3 tablespoons pesto
• 1 lemon (juiced)

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Instructions

1. Cook Pasta: Cook the pasta according to package instructions until al dente, then drain thoroughly. While the pasta is cooking, prepare the Brussels sprouts by thinly slicing them or using a food processor shredding attachment.
2. Cook Bacon: In a large skillet over medium heat, cook the bacon slices until crispy. Remove the bacon and drain on paper towels. Once cool enough to handle, chop into pieces. Reserve one tablespoon of the bacon grease in the skillet and discard the rest.
3. Sauté Brussels Sprouts: Add the shredded Brussels sprouts and red pepper flakes to the skillet with the reserved bacon grease. Season with kosher salt and freshly ground black pepper. Sauté for 3-5 minutes until the Brussels sprouts are tender and slightly caramelized. Stir in the grated or minced garlic and cook for an additional 30 seconds to release its aroma.
4. Combine Ingredients: Add the chopped bacon, cooked pasta, pesto, lemon juice, and shredded parmesan cheese into the skillet with the sautéed Brussels sprouts. Stir thoroughly to combine all ingredients and heat through evenly.
5. Serve: Taste and adjust seasoning if necessary. Serve the pasta topped with extra parmesan cheese for garnish and added flavor.

Notes

• You can substitute the pasta shells with any other preferred pasta shape, including gluten-free options if needed.
• If you prefer less spice, reduce or omit the red pepper flakes.
• For a vegetarian version, omit the bacon and use olive oil instead of bacon grease.
• Use freshly grated parmesan cheese for best flavor and texture.
• Leftover bacon grease can be stored for other cooking uses or discarded as preferred.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Keywords: Brussels sprouts pasta, bacon pesto pasta, easy pasta recipe, quick dinner, vegetable pasta, bacon pasta dish