Description
This Brussels Sprouts Bacon Pesto Pasta features crispy bacon, tender Brussels sprouts, and a fresh basil pesto, creating a flavorful and comforting dish perfect for weeknight dinners. Customize it to your taste for a delightful meal!
Ingredients
Scale
- 8 ounces of pasta (your choice, preferably fettuccine or penne)
- 1 pound Brussels sprouts, trimmed and halved
- 4 slices of thick-cut bacon, chopped
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (toasted for extra flavor)
- 2 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Red pepper flakes (optional, for a bit of heat)
Instructions
- Start by bringing a large pot of salted water to a boil.
- Once the water is boiling, add the pasta and cook according to the package instructions until al dente.
- While the pasta is cooking, reserve about 1 cup of the pasta water, then drain the pasta and set it aside. Do not rinse the pasta.
- While the pasta is cooking, trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.
- In a large skillet over medium heat, add the chopped bacon. Cook until crispy, about 5-7 minutes, stirring occasionally.
- Use a slotted spoon to remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Leave the bacon fat in the skillet.
- Add the halved Brussels sprouts to the skillet with the bacon fat. Season with salt and pepper. Sauté for about 8-10 minutes until golden brown and tender.
- In a food processor, combine the fresh basil leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese.
- Pulse the mixture a few times until coarsely chopped.
- With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. Scrape down the sides as needed.
- Taste the pesto and season with salt and pepper. Add red pepper flakes for heat if desired. Set aside.
- In the same skillet with the Brussels sprouts, add the cooked pasta and toss to combine.
- Add the prepared pesto to the pasta and Brussels sprouts, tossing until well coated. If too dry, add reserved pasta water, a tablespoon at a time.
- Add the crispy bacon back into the skillet and toss everything together.
- Taste the pasta and adjust seasoning if necessary.
- Serve warm, garnished with additional grated Parmesan cheese and fresh basil if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or olive oil.
Notes
- Feel free to substitute the pasta type based on your preference.
- For a vegetarian version, omit the bacon and consider adding sautéed mushrooms for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes