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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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/brussels-sprouts-bacon-pesto-pasta-recipe/