Description
This Brussels Sprouts and Bacon Pesto Pasta is a flavorful, quick dish combining crispy bacon, tender sautéed Brussels sprouts, and zesty pesto tossed with pasta shells. Ready in 30 minutes, it’s a delicious and easy meal perfect for busy weeknights or casual dinners.
Ingredients
Meat and Vegetables
- 4 slices of bacon (cooked and chopped)
- 12 ounces Brussels sprouts
- 1 clove garlic (grated or minced)
Spices and Seasonings
- 1/4 teaspoon red pepper flakes
- Kosher salt and fresh ground black pepper to taste
Pasta and Sauce
- 8 ounces uncooked pasta shells or similar shape/size (gluten-free if needed)
- 3 tablespoons pesto
- 1 lemon (juiced)
- 1/4 cup shredded parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain the pasta and set aside.
- Prepare Brussels sprouts: While the pasta is cooking, thinly slice the Brussels sprouts or shred them using a food processor attachment for a finer texture.
- Cook the bacon: In a large skillet over medium heat, cook the bacon slices until crispy. Remove the bacon and drain on paper towels, then chop once cool. Reserve one tablespoon of the bacon grease in the skillet, discarding the rest.
- Sauté Brussels sprouts: Add the shredded Brussels sprouts to the skillet with the reserved bacon grease. Sprinkle in the red pepper flakes and season with kosher salt and black pepper. Sauté for 3 to 5 minutes until the sprouts are tender but still slightly crisp. Stir in the grated or minced garlic and cook for another 30 seconds until fragrant.
- Combine ingredients: Add the chopped bacon, cooked pasta, pesto, lemon juice, and shredded parmesan cheese directly into the skillet with the Brussels sprouts. Stir well to combine and heat through. Adjust seasoning with additional salt and pepper if needed.
- Serve: Plate the pasta and top with extra shredded parmesan cheese if desired. Serve immediately for the best flavor and texture.
Notes
- Use gluten-free pasta if needed to make this dish gluten-free.
- If you prefer a vegetarian version, omit bacon and use olive oil instead of bacon grease.
- For a spicier kick, increase the red pepper flakes to taste.
- Shredding Brussels sprouts gives a nice texture and helps them cook evenly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
