Brussels Sprouts and Bacon Pesto Pasta

A hearty meal combining shredded Brussels sprouts, crispy bacon, and aromatic pesto, ready in 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 ounces Uncooked Pasta Gluten-free option works well.

For the Vegetables

1 pound Brussels Sprouts Pre-shredded can save time.
2 cloves Garlic Fresh is recommended.
1 teaspoon Red Pepper Flakes Adjust to taste.

For the Bacon

4 strips Bacon Turkey bacon can be substituted.

For Seasoning

Kosher Salt To taste.
Fresh Ground Black Pepper To taste.

For the Sauce

3 tablespoons Pesto Homemade or store-bought.
1 Lemon Juiced.
1/4 cup Shredded Parmesan Cheese Freshly grated is best.

Equipment

Large pot
Colander
skillet
food processor

Method

Step-by-Step Instructions

Cook pasta in a pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
Shred Brussels sprouts and set aside.
Cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain and chop.
Sauté Brussels sprouts in bacon grease with red pepper flakes for 3-5 minutes. Season with salt and pepper.
Add minced garlic to Brussels sprouts and cook for 30 seconds.
Mix in cooked pasta, bacon, pesto, lemon juice, and Parmesan in the skillet. Toss to combine.
Serve warm, garnished with extra Parmesan and herbs.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 80mgCalcium: 150mgIron: 2mg

Notes

For the best texture, serve immediately. Leftovers can be stored in an airtight container for up to 3 days.

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