Brussels Sprouts and Bacon Pesto Pasta Recipe

Introduction

This Brussels Sprouts and Bacon Pesto Pasta is a delightful combination of savory bacon, tender brussels sprouts, and flavorful pesto. It’s a quick and satisfying meal perfect for any night of the week.

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/size (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 and drain. While the pasta cooks, thinly slice the brussels sprouts or use the shredding attachment on a food processor.
2. Step 2: In a large skillet, cook the bacon until crispy. Drain on paper towels and chop when cool enough to handle. 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. Season with salt and pepper. Sauté for 3-5 minutes or until tender. Stir in the garlic and cook for another 30 seconds.
4. Step 4: Add the chopped bacon, cooked pasta, pesto, lemon juice, and parmesan cheese into the skillet. Stir everything together until well combined. Taste and adjust seasoning as needed. Serve topped with extra parmesan cheese if desired.

Tips & Variations

• Use gluten-free pasta if you need a gluten-free option without compromising on texture.
• Add toasted pine nuts or walnuts for extra crunch and flavor.
• Swap bacon for pancetta or smoked turkey bacon for different smoky notes.
• Try using kale or spinach if you want to switch up the greens.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed.

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.

What type of pesto works best?

A classic basil pesto works beautifully, but you can also experiment with sun-dried tomato or arugula pesto for a unique twist.

Brussels Sprouts and Bacon Pesto Pasta Recipe

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★★★★★

4.6 from 138 reviews

This Brussels Sprouts and Bacon Pesto Pasta recipe combines the savory crunch of crispy bacon with tender sautéed Brussels sprouts, tossed in a zesty pesto and parmesan sauce. It’s a delightful and easy pasta dish perfect for a cozy weeknight meal, delivering a balance of freshness, richness, and a hint of heat from red pepper flakes.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

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Meat & Vegetables

• 4 slices of bacon (cooked and chopped)
• 12 ounces Brussels sprouts
• 1 clove garlic (grated or minced)

Dry Goods & Pasta

• 8 ounces uncooked pasta shells or similar shape/size (gluten-free if needed)

Seasonings & Condiments

• 1/4 teaspoon red pepper flakes
• Kosher salt and fresh ground black pepper to taste
• 3 tablespoons pesto
• 1 lemon (juiced)
• 1/4 cup shredded parmesan cheese

Instructions

1. Cook the pasta: Cook the pasta according to package instructions until al dente. Drain the pasta and set aside while preparing the other ingredients.
2. Prepare Brussels sprouts: Thinly slice the Brussels sprouts by hand or use the shredding attachment on a food processor for faster prep.
3. Cook the bacon: In a large skillet over medium heat, cook the bacon slices until crisp. Remove the cooked bacon and drain on paper towels. Once cool enough, chop into pieces. Reserve one tablespoon of the bacon grease in the skillet and discard the rest.
4. Sauté Brussels sprouts: Add the shredded Brussels sprouts and red pepper flakes into 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.
5. Add garlic: Stir in the grated or minced garlic and sauté for an additional 30 seconds until fragrant, taking care not to burn the garlic.
6. Combine ingredients: Mix in the chopped bacon, cooked pasta, pesto, lemon juice, and shredded parmesan cheese into the skillet. Toss everything together gently to combine and evenly coat the pasta.
7. Finalize and serve: Taste for seasoning and adjust salt or pepper if necessary. Serve immediately with extra parmesan cheese sprinkled on top as desired.

Notes

• You can substitute the bacon with pancetta or turkey bacon for a slightly different flavor profile.
• Use gluten-free pasta if there is a dietary need.
• For a vegetarian option, omit the bacon and use additional pesto or roasted nuts for texture.
• Make sure not to overcook the Brussels sprouts—they should be tender but still have a bit of bite to complement the pasta well.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out the pasta.

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