Brussels Bacon Pesto Pasta

This Brussels Sprouts and Bacon Pesto Pasta brings together the nutty flavor of roasted sprouts with savory bacon and aromatic pesto for a 30-minute meal that's both sophisticated and satisfying. I created this recipe on a busy weeknight when I needed something quick yet impressive enough for unexpected dinner guests.

This has become my go to recipe when I need to impress without spending hours in the kitchen. The combination of crispy bacon and tender brussels sprouts converted even my most vegetable averse friends into brussels sprout enthusiasts.

Ingredients

• Bacon adds smoky richness and pairs perfectly with the earthiness of brussels sprouts
• Brussels sprouts provide a nutty flavor when sautéed and add nutritional value look for firm bright green sprouts
• Fresh garlic intensifies the flavor profile choose firm bulbs without any sprouting
• Red pepper flakes add subtle heat that balances the richness adjust according to your spice preference
• Pasta shells capture the small bits of bacon and sprouts in every bite
• Pesto delivers herbal brightness use homemade for best flavor
• Fresh lemon juice cuts through the richness and brightens the entire dish
• Parmesan cheese adds savory umami depth always grate your own for best melting

Step-by-Step Instructions

Prepare Pasta

Cook your pasta according to package directions until al dente about 8 to 10 minutes depending on the shape. Reserve about half a cup of pasta water before draining in case you need to loosen the sauce later.

Prepare Brussels Sprouts

While pasta cooks thinly slice your brussels sprouts by hand or use a food processor with the shredding attachment. The thin slices allow them to cook quickly and absorb more flavor. Aim for consistency in thickness for even cooking.

Cook Bacon

In a large skillet over medium heat cook the bacon until crisp about 5 to 7 minutes. Transfer to paper towels to drain reserving one tablespoon of bacon grease in the pan. The rendered fat will add tremendous flavor to the sprouts.

Sauté Brussels Sprouts

Add the shredded brussels sprouts and red pepper flakes to the skillet with the reserved bacon grease. Season with salt and pepper. Sauté for 3 to 5 minutes until the sprouts become tender but still maintain a slight bite. They should turn bright green with some caramelized edges.

Add Garlic

Add the minced garlic to the brussels sprouts and sauté for just 30 seconds more. Adding the garlic later prevents it from burning which would create bitterness. You want it just cooked enough to release its aromatic qualities.

Combine Everything

Return the chopped bacon to the skillet then add the drained pasta pesto lemon juice and parmesan cheese. Stir everything together until well combined and the pasta is evenly coated with the pesto. If the mixture seems dry add a splash of the reserved pasta water.

Bookmark

The key ingredient that makes this recipe special is the brussels sprouts. I used to avoid them until discovering how delicious they become when thinly sliced and sautéed. The transformation from bitter to nutty sweet is remarkable and pairs perfectly with the salty bacon and herbaceous pesto.

Make It Ahead

This pasta dish can be prepared up to two days in advance and stored in an airtight container in the refrigerator. When reheating add a splash of water or chicken broth to refresh the sauce. The flavors actually develop and deepen overnight making this an excellent meal prep option for busy weeks. I often make a double batch on Sunday for easy lunches throughout the week.

Seasonal Variations

While brussels sprouts are at their peak in fall and winter this versatile pasta adapts beautifully to other seasons. In spring try substituting asparagus or peas for the brussels sprouts. Summer calls for zucchini or cherry tomatoes. Fall brings opportunities for butternut squash or kale variations. The bacon and pesto base works wonderfully with nearly any seasonal vegetable allowing you to enjoy this dish year round with whatever is freshest at your market.

Serving Suggestions

Serve this hearty pasta as a main course with a simple side salad dressed in lemon vinaigrette. For a more substantial meal pair it with garlic bread or a crusty baguette to soak up the flavorful sauce. This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or a light Pinot Noir. For special occasions consider adding grilled chicken or sautéed shrimp for additional protein that complements the existing flavors without overwhelming them.

Recipe Q&A

→ Can I use pre-shredded brussels sprouts?

Yes, pre-shredded brussels sprouts work perfectly in this dish and will save you preparation time. Look for them in the produce section of your grocery store.

→ How do I make this dish gluten-free?

Simply substitute your favorite gluten-free pasta in place of regular pasta. The rest of the ingredients are naturally gluten-free, but always check your pesto label to ensure it doesn't contain hidden gluten.

→ Can I make this dish vegetarian?

Absolutely! Omit the bacon and use 1 tablespoon of olive oil instead of bacon grease for sautéing. You might want to add extra seasonings like smoked paprika to compensate for the lost bacon flavor.

→ What can I serve with this pasta?

This pasta works well as a complete meal, but you could serve it with a simple side salad or crusty bread. A light, crisp white wine like Pinot Grigio pairs nicely with the flavors.

→ Can I prepare components of this dish ahead of time?

Yes, you can cook and chop the bacon and shred the brussels sprouts a day ahead. Store them separately in the refrigerator until ready to use, which will significantly reduce your prep time on cooking day.

→ How long do leftovers keep?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a splash of water to refresh the pasta.