Description
Brussels Sprouts and Bacon Pesto Pasta is a cozy, flavor-packed dinner made with tender pasta shells, crispy bacon, fresh pesto, and bright lemon. Ready in about 30 minutes, it’s perfect for busy weeknights when you want comfort without the fuss.
Ingredients
4 slices bacon, cooked and chopped
12 ounces Brussels sprouts, thinly sliced or shredded
1 clove garlic, grated or minced
1/4 teaspoon red pepper flakes
Kosher salt, to taste
Fresh ground black pepper, to taste
8 ounces uncooked pasta shells or similar shape
3 tablespoons pesto
Juice of 1 lemon
1/4 cup shredded parmesan cheese
Instructions
Cook the pasta according to package instructions. Drain and set aside.
While the pasta cooks, thinly slice or shred the Brussels sprouts.
In a large skillet over medium heat, cook the bacon until crispy. Transfer to paper towels and chop once cool. Reserve 1 tablespoon of bacon grease in the skillet.
Add the Brussels sprouts and red pepper flakes to the skillet. Season with salt and pepper and sauté for 3 to 5 minutes, until tender.
Stir in the garlic and cook for 30 seconds, just until fragrant.
Add the cooked pasta, chopped bacon, pesto, lemon juice, and parmesan cheese. Toss until everything is well combined and warmed through.
Taste and adjust seasoning as needed. Serve with extra parmesan if desired.
Notes
Thinly slicing the Brussels sprouts helps them cook quickly and blend into the pasta.
Add a splash of reserved pasta water if the sauce feels too thick.
This recipe works well with gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 45 mg