Brussels Sprouts Bacon Pesto Pasta Recipe

Introduction

Brussels Sprouts Bacon Pesto Pasta is a delightful twist on a classic pasta dish, combining crispy bacon, tender Brussels sprouts, and a vibrant homemade basil pesto. This recipe is perfect for those looking to elevate their pasta night with bold flavors and satisfying textures.

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 the package instructions until al dente.
3. Step 3: Reserve about 1 cup of the pasta water, then drain the pasta and set it aside. Do not rinse the pasta.
4. Step 4: 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, add the chopped bacon. Cook 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. Leave 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. Sauté for about 8-10 minutes until golden brown and tender.
8. Step 8: In a food processor, combine the fresh 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 the extra virgin olive oil until the pesto reaches your desired consistency. Scrape down the sides as needed.
11. Step 11: Taste the pesto and season with salt, pepper, and red pepper flakes if desired. Set aside.
12. Step 12: Add the cooked pasta to the skillet with the Brussels sprouts and toss to combine.
13. Step 13: Add the prepared pesto to the pasta and Brussels sprouts, tossing until well coated. If the mixture seems dry, add reserved pasta water a tablespoon at a time.
14. Step 14: Return the crispy bacon to the skillet and toss everything together.
15. Step 15: Taste the pasta and adjust seasoning if necessary.
16. Step 16: Serve warm, garnished with additional grated Parmesan cheese and fresh basil if desired.

Tips & Variations

• For a nut-free version, substitute pine nuts with toasted sunflower seeds or omit them entirely from the pesto.
• Use leftover roasted Brussels sprouts if short on time; just add them at the end to warm through.
• Try adding a squeeze of lemon juice to the pesto for a bright, fresh flavor.

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 keep the pasta moist and flavorful.

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 sprouts. Thaw and drain them well 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 crunch. You can also sauté the Brussels sprouts in olive oil or butter instead of bacon fat.

Brussels Sprouts Bacon Pesto Pasta Recipe

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★★★★★

4.8 from 98 reviews

Brussels Sprouts Bacon Pesto Pasta is a flavorful and unique pasta dish featuring sautéed Brussels sprouts and crispy bacon tossed in a vibrant homemade basil pesto. This recipe combines the earthiness of Brussels sprouts and the smoky richness of bacon with a fresh, nutty pesto sauce made from basil, pine nuts, garlic, and Parmesan cheese. Perfect for a cozy weeknight meal or entertaining guests, it’s both comforting and elegant.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces of pasta (fettuccine or penne recommended)

Vegetables and Meat

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped

Pesto

• 1 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts, toasted
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste
• Red pepper flakes (optional, for heat)

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 Pasta Water and Drain Pasta: Before draining, reserve about 1 cup of the pasta cooking water. Then drain the pasta and set aside without rinsing.
3. Prepare Brussels Sprouts: Trim the ends, remove any damaged leaves, and halve the Brussels sprouts lengthwise.
4. Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes, stirring occasionally.
5. Drain Bacon and Retain Fat: Remove the bacon with a slotted spoon onto paper towels to drain, leaving the bacon fat in the skillet.
6. Sauté Brussels Sprouts: Add the Brussels sprouts to the skillet with bacon fat, season with salt and pepper, and sauté for 8-10 minutes until golden brown and tender.
7. Make Pesto: In a food processor, combine basil leaves, toasted pine nuts, minced garlic, and Parmesan. Pulse until coarsely chopped.
8. Add Olive Oil to Pesto: With the processor running, slowly drizzle in olive oil until the pesto is well combined. Scrape sides as needed.
9. Season Pesto: Taste and adjust with salt, pepper, and optional red pepper flakes for heat. Set aside.
10. Toss Pasta and Brussels Sprouts: In the skillet, add the cooked pasta to the Brussels sprouts and toss well.
11. Add Pesto to Pasta: Mix in the pesto, tossing until the pasta and sprouts are evenly coated. Add reserved pasta water a tablespoon at a time if too dry.
12. Reincorporate Bacon: Add the crispy bacon back into the skillet and toss everything together.
13. Final Seasoning and Serve: Taste the dish and adjust seasoning if needed. Serve warm, garnished with extra Parmesan and fresh basil if desired.
14. Store Leftovers: Keep 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

• For best flavor, use fresh basil and toast pine nuts to enhance the pesto.
• Do not rinse pasta after draining to ensure the pesto adheres well.
• Adding reserved pasta water helps achieve a smooth sauce consistency.
• The red pepper flakes are optional but add a nice spicy kick.
• Leftover pesto can be stored separately in the refrigerator for up to a week.
• Reheat leftovers gently to avoid drying out the dish.

Keywords: Brussels sprouts pasta, bacon pasta, pesto pasta, basil pesto, vegetable pasta, Italian recipe, quick dinner, flavorful pasta