If you’re craving a dish that’s vibrant, comforting, and packed with fresh flavors, this Pasta with Brussels Sprouts, Pesto and Pecorino Recipe is about to become your go-to favorite. The tender, slightly crispy Brussels sprouts combined with rich, herbaceous pesto and the sharp, nutty Pecorino cheese create a beautiful harmony that turns a simple plate of pasta into a memorable meal. Ready in just 17 minutes, this recipe is perfect for busy weeknights or relaxed weekend dinners when you want something both nourishing and delicious without fuss.
Ingredients You’ll Need
The beauty of this Pasta with Brussels Sprouts, Pesto and Pecorino Recipe lies in its simplicity. Each ingredient brings something unique to the table—whether it’s the hearty bite of fettuccine, the earthy sweetness of Brussels sprouts, or the salty punch of Pecorino. Together, they build a dish that’s as balanced as it is delightful.
- 1 lb. fettuccine pasta: A broad, flat noodle that perfectly holds the pesto and small sprouts, ensuring every bite is packed with flavor.
- 1 lb. Brussels sprouts, trimmed and halved (quartered if large): Adds a wonderful crunch and slightly nutty taste that contrasts beautifully with the creamy elements.
- 6 Tbsp. pesto sauce: Bursting with basil, garlic, pine nuts, and cheese, this sauce elevates the dish with its vibrant green color and intense flavor.
- 3 Tbsp. olive oil: Helps bring everything together and adds a luscious finish that keeps the dish from feeling heavy.
- ½ cup grated Pecorino, plus more for serving: This sharp, tangy cheese introduces a savory depth that makes the recipe irresistible.
- ½ tsp. coarse salt: Enhances all the natural flavors in the dish with just the right amount of seasoning.
- ¼ tsp. black pepper: Adds a gentle kick that balances the richness of the pesto and cheese.
How to Make Pasta with Brussels Sprouts, Pesto and Pecorino Recipe
Step 1: Cook the Pasta and Brussels Sprouts Together
Start by filling a large pot with water and bring it to a boil over high heat. Don’t forget to salt the water—it should taste like the sea, this step is crucial for seasoning the pasta from the inside out. Add your fettuccine and let it cook according to the package instructions, but make sure to add the trimmed and halved Brussels sprouts into the pot during the last 5 minutes so they soften without becoming mushy. This technique allows the sprouts to cook right alongside the pasta, absorbing some of the flavored water for extra taste.
Step 2: Drain and Combine
Once both the pasta and Brussels sprouts are perfectly cooked, drain them together. While still warm, toss them with the fragrant pesto sauce, olive oil, grated Pecorino cheese, salt, and pepper. Each ingredient melds beautifully, coating the pasta and sprouts in a silky, flavorful embrace.
Step 3: Toss and Serve
Give everything a thorough toss to ensure each strand of fettuccine is generously coated with pesto and sprinkled with cheese. For an elegant touch, top your dish with additional Pecorino—either grated or shaved into delicate ribbons with a potato peeler. Serve it immediately and watch how this simple yet sensational dish becomes the star of any meal.
How to Serve Pasta with Brussels Sprouts, Pesto and Pecorino Recipe
Garnishes
Adding a final flourish elevates the dish even further. Fresh basil leaves, a sprinkle of toasted pine nuts, or a gentle drizzle of high-quality extra virgin olive oil can create a lovely contrast in texture and flavor. A few cracks of fresh black pepper or a dusting of more Pecorino cheese make this dish feel extra indulgent.
Side Dishes
This Pasta with Brussels Sprouts, Pesto and Pecorino Recipe pairs wonderfully with a crisp, green salad to balance out its richness. Think arugula with lemon vinaigrette or a simple tomato and cucumber salad dressed lightly with olive oil. A crusty baguette or garlic bread is also a perfect companion, soaking up any leftover pesto and cheese.
Creative Ways to Present
If you’re serving guests, consider plating the pasta in shallow bowls with neatly arranged Brussels sprouts on top. Try swirling the Pecorino ribbons across the plate for a rustic yet refined look. You can also drizzle a little pesto around the edge of the dish for a pop of color that will make this homey recipe look restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Pasta with Brussels Sprouts, Pesto and Pecorino Recipe keep well in an airtight container in the refrigerator for up to 2 days. To retain the freshness and prevent the pasta from drying out, drizzle a bit of olive oil before sealing and gently toss before serving.
Freezing
While pasta with pesto and fresh vegetables is best enjoyed fresh, you can freeze leftovers if necessary. Place the cooled pasta into a freezer-safe container and freeze for up to 1 month. When thawing, do so overnight in the fridge to keep the texture intact as much as possible.
Reheating
Reheat gently on the stove over low heat with a splash of water or extra olive oil to revive the sauce’s creaminess. Avoid the microwave if possible, as it can cause the pesto and cheese to separate and alter the delightful texture of the Brussels sprouts.
FAQs
Can I use other pasta shapes for this recipe?
Absolutely! While fettuccine is ideal for this Pasta with Brussels Sprouts, Pesto and Pecorino Recipe because it holds the sauce beautifully, penne, rigatoni, or even farfalle will work well too. Just adjust cooking times as needed.
Is it possible to make this dish vegan?
Yes, you can substitute the Pecorino with a vegan cheese alternative or nutritional yeast, and use a pesto made without cheese. This will still deliver plenty of flavor though the character will shift slightly.
How do I prevent the Brussels sprouts from getting mushy?
Adding the Brussels sprouts during the last 5 minutes of pasta cooking and ensuring they are quartered rather than too small helps keep their texture firm and pleasantly crisp.
Can I make pesto from scratch for this recipe?
Definitely! Homemade pesto made with fresh basil, garlic, pine nuts, Parmesan, and olive oil adds an incredible freshness that elevates every bite of this Pasta with Brussels Sprouts, Pesto and Pecorino Recipe.
What do I do if the pesto is too strong?
If your pesto feels overpowering, balance it out by adding a little extra olive oil or toss the pasta with a bit of pasta cooking water to mellow the flavor while keeping the sauce silky.
Final Thoughts
This Pasta with Brussels Sprouts, Pesto and Pecorino Recipe is proof that you don’t need complicated ingredients or long hours in the kitchen to create something truly special. It’s a bright, hearty, and satisfying dish that feels like a warm hug on a plate. I can’t wait for you to try it and make it your own—it’s one of those recipes that tastes like comfort and celebration all at once!
Print
Pasta with Brussels Sprouts, Pesto and Pecorino Recipe
- Total Time: 17 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A quick and flavorful pasta dish combining tender Brussels sprouts, vibrant pesto, and salty Pecorino cheese that comes together in just 17 minutes, making a perfect weeknight meal for six.
Ingredients
Pasta and Vegetables
- 1 lb. fettuccine pasta
- 1 lb. Brussels sprouts, trimmed and halved (quartered if large)
Sauce and Seasoning
- 6 Tbsp. pesto sauce
- 3 Tbsp. olive oil
- ½ cup grated Pecorino cheese, plus more for serving
- ½ tsp. coarse salt
- ¼ tsp. black pepper
Instructions
- Boil the pasta and Brussels sprouts: Fill a large pot with water, bring it to a boil over high heat, and add salt as desired. Add the fettuccine pasta and cook according to package instructions. Add the Brussels sprouts into the pot during the last 5 minutes of cooking so both finish simultaneously.
- Drain and combine: Drain the pasta and Brussels sprouts thoroughly. Transfer them to a large mixing bowl and add pesto sauce, olive oil, grated Pecorino, coarse salt, and black pepper.
- Toss and serve: Toss all ingredients together until evenly coated. Serve immediately, topped with additional grated Pecorino or long ribbons of cheese made with a potato peeler for added texture and flavor.
Notes
- For a nuttier flavor, toast the Brussels sprouts lightly before boiling.
- Use fresh pesto for the best flavor or homemade if possible.
- Adjust seasoning—salt and pepper—to taste depending on the saltiness of your pesto and cheese.
- Reserve a cup of pasta water before draining to loosen the sauce if it feels too thick.
- Serve immediately to enjoy the dish at its freshest and most vibrant.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
