Brussels Sprouts and Bacon Pesto Pasta Recipe

Brussels Sprouts and Bacon Pesto Pasta is the ultimate answer to those evenings when you crave a meal that feels both comforting and a little bit special—yet only asks for 30 minutes of your time. Imagine crisp, smoky bacon mingling with vibrant Brussels sprouts and tumble-together pasta shells, all tied together with bright pesto and a splash of lemon. Dinner doesn’t get much more inviting (or crave-worthy) than this!

Ingredients You’ll Need

You’ll only need a handful of everyday ingredients for Brussels Sprouts and Bacon Pesto Pasta, but each one brings something unique to the dish—balancing creamy, sharp, smoky, and bright flavors in every forkful. Here’s what makes each component essential:

• Bacon: Its smoky, crispy bits add delectable richness—and a little goes a long way!
• Brussels Sprouts: Shredded thin, they become sweet, slightly nutty, and tender while still maintaining a bit of crunch.
• Garlic: Fresh garlic infuses the whole dish with aromatic warmth—don’t skip it!
• Red Pepper Flakes: Just a pinch adds a gentle heat that brightens and balances the richness.
• Kosher Salt and Black Pepper: Essential for teasing out the best flavor from every ingredient.
• Pasta Shells (or similar shape): The nooks and crannies perfectly catch all that pesto and bacon goodness—gluten-free pasta works well too.
• Pesto: A burst of herby, garlicky vibrance that ties everything together. Store-bought or homemade both shine here.
• Lemon Juice: Adds a joyful citrus punch that lifts the whole plate.
• Parmesan Cheese: Nutty and savory, it melts in and adds that signature Italian finish.

Variations

The beauty of Brussels Sprouts and Bacon Pesto Pasta is how effortlessly it welcomes little twists! Don’t be shy—make it your own based on what’s in your pantry or your personal cravings.

• Make It Vegetarian: Swap the bacon for sautéed mushrooms or sun-dried tomatoes—you’ll still get big umami flavor.
• Go Dairy-Free: Use your favorite plant-based pesto and a vegan parmesan-style cheese for a fully dairy-free option.
• Add Even More Veggies: Toss in blanched peas, roasted cherry tomatoes, or spinach right at the end for extra color and nutrients.
• Pasta Shape Swap: Try rigatoni, farfalle, or even gluten-free fusilli—they all soak up flavors beautifully.

How to Make Brussels Sprouts and Bacon Pesto Pasta

Step 1: Cook the Pasta

Fill a large pot with salted water and bring it to a boil. Add your pasta shells and cook until al dente, following package instructions. Reserve about half a cup of the starchy pasta water before draining—it comes in handy for loosening the sauce later if needed.

Step 2: Prep the Brussels Sprouts

While the pasta is cooking, trim and thinly slice the Brussels sprouts. If you’re short on time, use the shredding disk on your food processor—it’s a total game changer and makes quick work of those little green gems!

Step 3: Cook the Bacon and Veggies

In a large skillet over medium heat, cook the bacon until crisp. Set aside on paper towels to drain, then chop or crumble. Pour off excess bacon grease, leaving just a tablespoon in the pan for big flavor. Toss in the shredded Brussels sprouts and red pepper flakes, season with salt and pepper, and cook for 3–5 minutes until they’re bright, tender, and just starting to caramelize. Stir in the garlic and sauté for another 30 seconds—it should smell incredible!

Step 4: Bring It All Together

Add the cooked pasta, chopped bacon, pesto, lemon juice, and most of the parmesan cheese right into the skillet with the sprouts. Toss everything together (add a little reserved pasta water now if you like it saucier), and stir until every shell is glossy and coated. Taste, adjust seasoning, and marvel at how this cozy, savory magic came together so fast.

Step 5: Serve and Savor

Dish up Brussels Sprouts and Bacon Pesto Pasta while it’s piping hot. Shower with extra parmesan, add fresh black pepper, and drizzle with a touch more lemon juice for that perfect pop. You’ve just made pasta night unforgettable!

How to Serve Brussels Sprouts and Bacon Pesto Pasta

Garnishes

This dish truly shines with a finishing touch of freshly shredded parmesan or even a touch of lemon zest. For extra crunch and color, toss on some toasted pine nuts or a few torn basil leaves—simple, classic, and deeply inviting.

Side Dishes

Pair Brussels Sprouts and Bacon Pesto Pasta with a crisp green salad (think arugula or baby spinach dressed lightly with olive oil and lemon). Homemade garlic bread or warm focaccia also complement the flavors and make your meal feel like a true trattoria experience.

Creative Ways to Present

For a special touch, serve the pasta in shallow bowls with a big swirl of pesto on top and a scattering of crispy bacon bits. Or try plating smaller portions on appetizer plates for a sophisticated starter at a dinner party—it’s guaranteed to get the conversation (and compliments) flowing!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), transfer the cooled Brussels Sprouts and Bacon Pesto Pasta to an airtight container and store in the fridge for up to 3 days. The flavors deepen overnight and make lunch the next day just as delightful.

Freezing

While you technically can freeze this pasta, the texture of the Brussels sprouts and the pesto sauce is best enjoyed fresh. If you do freeze it, thaw overnight in the fridge and expect the sprouts to be a bit softer upon reheating.

Reheating

Reheat gently on the stovetop or in the microwave, adding a splash of water or a touch more pesto to revive the sauce. Top with a little extra parmesan and lemon juice before serving to bring the flavors back to life!

FAQs

Final Thoughts

I hope you’ll give Brussels Sprouts and Bacon Pesto Pasta a spot in your regular rotation. It’s a dish that brings joy to the table—quick to put together, bursting with lively flavors, and always crowd-pleasing. Can’t wait to hear how you make it your own!

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