Brussels Sprouts Bacon Pesto Pasta

This hearty Brussels Sprouts and Bacon Pesto Pasta has become my weeknight savior when I need something satisfying but don't have hours to spend in the kitchen. The combination of crispy bacon, tender Brussels sprouts, and vibrant pesto creates a pasta dish that feels both comforting and fresh at the same time.

I first created this dish when trying to convince my Brussels sprouts-skeptical partner that these little green gems deserve more love. The bacon and pesto worked their magic, and now this pasta regularly appears on our dinner table, especially during fall and winter months.

Ingredients

• Bacon 4 slices Provides smoky flavor and crispy texture. Look for thick-cut bacon for the best results
• Brussels sprouts 12 ounces Choose firm sprouts with tightly packed leaves for the freshest flavor
• Garlic 1 clove Fresh is essential here for the most aromatic punch
• Red pepper flakes 1/4 teaspoon Adds a gentle heat that balances the richness
• Pasta shells 8 ounces The small cavities capture bits of bacon and pesto perfectly
• Pesto 3 tablespoons Use homemade if possible for the brightest flavor
• Lemon juice from 1 lemon The acidity cuts through the richness and brightens everything
• Parmesan cheese 1/4 cup Opt for freshly grated rather than pre shredded for better melting

Step-by-Step Instructions

Cook the Pasta

Bring a large pot of heavily salted water to a boil and cook pasta according to package directions until al dente. While the pasta cooks, prepare the Brussels sprouts by thinly slicing them or using a food processor with the shredding attachment. Reserve about 1/4 cup of pasta water before draining.

Prepare the Bacon

Cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to paper towels to drain, then chop when cool enough to handle. Keep one tablespoon of that liquid gold bacon grease in the skillet and discard the rest.

Sauté the Brussels Sprouts

Add the shredded Brussels sprouts and red pepper flakes to the skillet with the bacon grease. Season with salt and pepper. Cook for 3 to 5 minutes, stirring occasionally, until the sprouts are tender but still have a slight bite. Add the garlic and cook for another 30 seconds until fragrant but not browned.

Combine Everything

Return the chopped bacon to the skillet and add the drained pasta, pesto, lemon juice, and Parmesan cheese. Stir everything together until well combined and heated through. If the mixture seems dry, add a splash of the reserved pasta water to create a silky sauce that clings to the pasta.

Bookmark

Brussels sprouts hold a special place in my cooking repertoire because they transform so beautifully when properly prepared. My grandmother always overcooked them to a mushy pale green, but this quick sauté method maintains their vibrant color and pleasant texture. The first time I served this pasta to my family, even my vegetable averse nephew asked for seconds.

Vegetable Shortcuts

When time is especially tight, use pre shredded Brussels sprouts from the produce section. They may cost a bit more, but they save precious minutes on busy weeknights. If using pre shredded, reduce the cooking time by about a minute as they tend to be sliced thinner than when you do it yourself.

Make It Your Own

This recipe welcomes adaptations based on what you have available. No Brussels sprouts? Try kale or spinach instead. The pesto can be classic basil or any variety you prefer, such as sun dried tomato or arugula pesto. For a vegetarian version, omit the bacon and use olive oil for sautéing, then add some toasted pine nuts for crunch.

Serving Suggestions

This pasta stands beautifully on its own, but pairs wonderfully with a simple green salad dressed with lemon vinaigrette. For a more substantial meal, add some grilled chicken or seared scallops on top. A glass of crisp white wine, like Sauvignon Blanc or Pinot Grigio, complements the flavors perfectly.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or olive oil to refresh the sauce. This pasta does not freeze well as the Brussels sprouts can become soggy upon thawing.

Recipe Q&A

→ Can I use frozen brussels sprouts for this pasta dish?

Fresh brussels sprouts are recommended for the best texture, but you can use frozen in a pinch. Thaw and drain them thoroughly before slicing, as excess moisture can make the dish watery. You may need to increase the sautéing time slightly to evaporate any remaining moisture.

→ What can I substitute for bacon to make this vegetarian?

For a vegetarian version, replace bacon with smoked tempeh, mushrooms sautéed with smoked paprika, or sun-dried tomatoes. You'll want to add 1-2 tablespoons of olive oil to compensate for the missing bacon fat when sautéing the brussels sprouts.

→ What type of pesto works best in this pasta?

Traditional basil pesto complements the brussels sprouts and bacon beautifully, but feel free to experiment! Kale pesto or arugula pesto would enhance the green element, while sun-dried tomato pesto would add sweet tanginess. Store-bought pesto works fine, but homemade will elevate the dish.

→ Can I make this dish ahead of time?

This pasta dish is best enjoyed fresh, but you can prep components ahead: cook and chop bacon, shred brussels sprouts, and measure other ingredients. Store separately in the refrigerator for up to 24 hours. When ready to serve, cook the pasta fresh and combine with the pre-prepped ingredients for the best flavor and texture.

→ What's the best pasta shape for this dish?

Shells work wonderfully as they catch the small pieces of brussels sprouts and bacon in their curves. Other good alternatives include orecchiette, farfalle (bow ties), fusilli, or rotini. The key is choosing a shape with nooks and crannies to hold the pesto and smaller ingredients.

→ How can I make this dish creamier?

For a creamier version, add 2-3 tablespoons of heavy cream or 1/4 cup of pasta water mixed with 2 tablespoons of mascarpone cheese when combining the ingredients. Alternatively, increase the pesto to 4 tablespoons and add an extra 2 tablespoons of freshly grated parmesan.