Brussels Sprouts Bacon Pesto Pasta Recipe

Introduction

Brussels Sprouts Bacon Pesto Pasta is a delightful combination of crisp bacon, tender Brussels sprouts, and fresh homemade basil pesto. This unique pasta dish offers a satisfying mix of flavors and textures that’s perfect for a comforting weeknight meal.

Ingredients

• 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

1. Step 1: Bring a large pot of salted water to a boil.
2. Step 2: Add the pasta and cook according to package instructions until al dente.
3. Step 3: Reserve about 1 cup of the pasta water, then drain the pasta and set it aside without rinsing.
4. Step 4: While the pasta cooks, trim the ends of the Brussels sprouts, remove any yellow or damaged leaves, and cut them in half lengthwise.
5. Step 5: In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes, stirring occasionally.
6. Step 6: Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Keep the bacon fat in the skillet.
7. Step 7: Add the halved Brussels sprouts to the skillet with the bacon fat, season with salt and pepper, and sauté for 8-10 minutes until golden brown and tender.
8. Step 8: In a food processor, combine basil leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese.
9. Step 9: Pulse the mixture a few times until coarsely chopped.
10. Step 10: With the food processor running, slowly drizzle in olive oil until the pesto reaches the desired consistency. Scrape down the sides as needed.
11. Step 11: Season the pesto with salt, pepper, and red pepper flakes if using. Set aside.
12. Step 12: Add the cooked pasta to the skillet with Brussels sprouts and toss to combine.
13. Step 13: Stir in the prepared pesto, tossing until everything is well coated. Add reserved pasta water a tablespoon at a time if the mixture seems dry.
14. Step 14: Return the crispy bacon to the skillet and toss to combine.
15. Step 15: Taste and adjust seasoning if needed.
16. Step 16: Serve warm, garnished with extra Parmesan cheese and fresh basil if desired.

Tips & Variations

• For a nut-free pesto, substitute pine nuts with toasted sunflower seeds or omit them entirely.
• Try adding a squeeze of lemon juice to the pesto for brightness.
• Use leftover cooked bacon or substitute with pancetta for a similar smoky flavor.
• For extra texture, sprinkle toasted breadcrumbs over the finished pasta before serving.

Storage

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 to prevent sticking and to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts are best for texture and flavor, you can use frozen ones. Just thaw and pat them dry before sautéing to avoid excess moisture.

Is it possible to make this recipe vegetarian?

Yes, simply omit the bacon and add extra pine nuts or toasted walnuts for added richness and crunch. You might also boost flavor with a splash of smoked paprika.

Brussels Sprouts Bacon Pesto Pasta Recipe

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★★★★★

4.6 from 113 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Brussels Sprouts Bacon Pesto Pasta is a flavorful and unique dish combining tender sautéed Brussels sprouts, crispy thick-cut bacon, and a vibrant homemade basil pesto. Perfectly cooked pasta is tossed with this savory combination for a hearty and delicious meal with a touch of heat from optional red pepper flakes.

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Ingredients

Scale 1x2x3x

Pasta

• 8 ounces of pasta (your choice, preferably fettuccine or penne)

Vegetables

• 1 pound Brussels sprouts, trimmed and halved
• 2 cloves garlic, minced

Meat

• 4 slices of thick-cut bacon, chopped

Pesto

• 1 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts (toasted for extra flavor)
• 1/2 cup extra virgin olive oil

Seasonings

• Salt and pepper to taste
• Red pepper flakes (optional, for a bit of heat)

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Instructions

1. Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
2. Reserve Past Water and Drain Pasta: Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and set aside without rinsing.
3. Prepare Brussels Sprouts: Trim ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.
4. Cook Bacon: In a large skillet over medium heat, add chopped bacon. Cook for 5-7 minutes until crispy, stirring occasionally.
5. Drain Bacon: Remove bacon from skillet with a slotted spoon and place on a paper towel-lined plate to drain. Leave the bacon fat in the skillet.
6. Sauté Brussels Sprouts: Add halved Brussels sprouts to the skillet with bacon fat. Season with salt and pepper and sauté for 8-10 minutes until they become golden brown and tender.
7. Make Pesto: In a food processor, combine fresh basil leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese. Pulse until coarsely chopped. While processing, slowly drizzle in extra virgin olive oil until the pesto reaches your desired consistency. Scrape sides as needed.
8. Season Pesto: Taste and season pesto with salt, pepper, and optional red pepper flakes. Set aside.
9. Toss Pasta and Brussels Sprouts: In the skillet with Brussels sprouts, add the cooked pasta and toss to combine.
10. Add Pesto: Toss the pasta and Brussels sprouts with the prepared pesto until well coated. If the mixture is too dry, add reserved pasta water a tablespoon at a time.
11. Combine Bacon: Add the crispy bacon back into the skillet and toss all ingredients together.
12. Final Seasoning and Serve: Taste the pasta and adjust salt and pepper if needed. Serve warm, garnished with extra grated Parmesan cheese and fresh basil if desired.
13. Store Leftovers: 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

• Do not rinse pasta after draining to preserve starches that help the pesto adhere to the noodles.
• Toast pine nuts beforehand to enhance their nutty flavor.
• Keep reserved pasta water handy to adjust the sauce consistency.
• Use thick-cut bacon for better texture and flavor.
• Red pepper flakes are optional but add a nice subtle heat.
• Reheat leftovers gently to prevent drying out or overcooking the bacon.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Keywords: Brussels sprouts pasta, bacon pasta, pesto pasta, easy weekday dinner, basil pesto recipe, sautéed Brussels sprouts, comfort food pasta