Brussels Sprouts and Bacon Pesto Pasta
This Brussels Sprouts and Bacon Pesto Pasta is a bold, bistro-style dinner that turns simple ingredients into a crave-worthy meal. Crispy bacon and caramelized Brussels sprouts are tossed with al dente pasta and vibrant basil pesto for a perfectly balanced dish that is rich, fresh, and comforting.
Equipment
- Large pot
- Large skillet
- Colander
- Knife
- Cutting board
Ingredients
- 12 oz pasta (penne, fusilli, or farfalle)
- 4–6 slices thick-cut bacon, chopped
- 1 lb brussels sprouts, trimmed and thinly sliced
- ½ cup basil pesto (store-bought or homemade)
- 2 cloves garlic, minced
- ¼ cup shredded parmesan cheese
- 1 Tbsp olive oil (if needed)
- salt and black pepper, to taste
- lemon juice or red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain.
- In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving 1–2 tablespoons of bacon fat in the pan.
- Add sliced Brussels sprouts to the skillet and sauté over medium-high heat for 6–8 minutes until tender and browned at the edges. Add garlic and cook for 1 minute.
- Add cooked pasta and bacon to the skillet. Reduce heat to low, stir in pesto and a splash of reserved pasta water, tossing until evenly coated and glossy.
- Remove from heat and stir in parmesan cheese. Season with salt and pepper and finish with lemon juice or red pepper flakes if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to loosen the pesto sauce.