Brussels Bacon Pesto Pasta (Print Version)
Tender brussels sprouts, crispy bacon and creamy pesto combine for a hearty pasta dish that comes together in just 30 minutes.
# Ingredients:
01 -
4 slices bacon, cooked and chopped
02 -
12 ounces brussels sprouts, thinly sliced
03 -
1 clove garlic, grated or minced
04 -
1/4 teaspoon red pepper flakes
05 -
Kosher salt and freshly ground black pepper, to taste
06 -
8 ounces pasta shells or similar shape
07 -
3 tablespoons pesto
08 -
1 lemon, juiced
09 -
1/4 cup shredded parmesan cheese, plus extra for serving
# Steps:
01 -
Cook the pasta according to package instructions until al dente, then drain and set aside.
02 -
While the pasta cooks, thinly slice the brussels sprouts or use the shredding attachment on a food processor for quicker preparation.
03 -
In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain and chop when cool enough to handle. Reserve one tablespoon of bacon grease in the skillet and discard the rest.
04 -
Add the shredded brussels sprouts and red pepper flakes to the skillet with the reserved bacon grease. Season with salt and pepper, then sauté for 3-5 minutes until tender.
05 -
Stir in the minced garlic and sauté for another 30 seconds until fragrant.
06 -
Add the chopped bacon, cooked pasta, pesto, lemon juice, and parmesan cheese to the skillet. Stir everything together until well combined and heated through. Taste and adjust seasoning as needed. Serve topped with extra parmesan cheese.
# Notes:
01 -
To save time, you can use pre-shredded brussels sprouts available in many grocery stores.