Amazing Brussels Sprouts Bacon Pesto Pasta in 25 Mins

Hey there! Daniel here, the guy behind Reciqa. You know, I started this whole thing because, for me, cooking has always been way more than just throwing some food together. It’s all about that warm, fuzzy feeling of connection you get when you’re around the table, sharing something delicious you made. It’s about making memories, plain and simple! My kitchen is my happy place, and I want to share that joy with you, whether it’s a super easy weeknight dinner or a little treat for yourself. That’s why I’m so excited to share this incredible Brussels Sprouts and Bacon Pesto Pasta with you. It’s the kind of dish that proves simple food can be absolutely bursting with flavor and totally satisfying, hitting all those happy, nourishing notes we love.

Gather Your Ingredients for Brussels Sprouts and Bacon Pesto Pasta

Bacon: 4 slices, cooked and chopped

Brussels Sprouts: 12 ounces, thinly sliced

Garlic: 1 clove, minced

Red Pepper Flakes: 1/4 teaspoon

Salt & Pepper: Kosher salt and fresh ground black pepper, to taste

Pasta: 8 ounces uncooked pasta shells (or similar shape)

Pesto: 3 tablespoons

Lemon: 1, juiced

Parmesan Cheese: 1/4 cup shredded, plus more for serving

Ingredient Notes and Substitutions

Okay, let’s talk about these ingredients because they’re the stars of the show! For the bacon, make sure it’s nice and crispy before you chop it up – that’s where a lot of the flavor comes from. If you’re looking to skip the pork, no worries at all! Turkey bacon works wonderfully here, or you can grab your favorite plant-based bacon alternative. Just cook it up according to the package directions and reserve about a tablespoon of the drippings (or a little olive oil if using plant-based) for sautéing those sprouts. Speaking of sprouts, slicing them super thin is key for them to get nice and tender quickly. If you’re short on time, you can totally use pre-shredded Brussels sprouts from the store – they’re a lifesaver! And for the pasta, shells are fantastic because they catch all that yummy sauce, but feel free to use rotini, penne, or even fettuccine if that’s what you’ve got on hand. Any good quality basil pesto will do the trick, but if you have a homemade one, even better!

Crafting Your Delicious Brussels Sprouts and Bacon Pesto Pasta

Step 1: Get the Pasta GoingFirst things first, let’s get that pasta cooking! Follow the package directions for your shells (or whatever shape you chose). You want them cooked perfectly al dente – not too mushy, not too hard.

Step 2: Prep Those Sprouts!While the pasta is doing its thing, grab your Brussels sprouts. Thinly slice them up. Seriously, the thinner the better! This helps them cook super fast and get nice and tender without being mushy.

Step 3: Bacon Time!Now, into a big skillet goes your bacon. Cook it until it’s nice and crispy. Once it’s done, scoop out the bacon bits and set them aside on a paper towel. Don’t toss all that yummy bacon grease! Reserve about a tablespoon of it in the skillet – this is going to flavor our Brussels sprouts like nobody’s business. Discard the rest.

Step 4: Sauté the SproutsAdd those thinly sliced Brussels sprouts to the skillet with the reserved bacon grease. Sprinkle in the red pepper flakes, plus a pinch of kosher salt and black pepper. Give them a good sauté for about 3 to 5 minutes. You want them to get tender but still have a little bite to them. Nobody likes soggy sprouts!

Step 5: Garlic Power!Toss in your minced garlic and stir it around for just about 30 seconds. You just want to wake up that garlic flavor, no burning allowed!

Step 6: Bring It All TogetherNow for the grand finale! Drain your cooked pasta and add it straight into the skillet with the Brussels sprouts. Toss in your chopped crispy bacon, the pesto, the fresh lemon juice (this brightens everything up!), and that shredded Parmesan cheese. Stir it all together until everything is beautifully coated and combined. Trust me, it’s going to smell amazing!

Step 7: Taste and ServeGive it a quick taste. Need a little more salt? More pepper? Go for it! Dish it up into bowls and sprinkle with a little extra Parmesan cheese. Dinner is served!

Tips for Perfect Brussels Sprouts and Bacon Pesto Pasta Every Time

Want to make sure this dish turns out amazing every single time? A couple of little tricks can make all the difference! First off, slicing those Brussels sprouts really thin is a game-changer. It helps them cook evenly and quickly, so you get that perfect tender-crisp texture. If you’re using a knife, just trim off the ends and outer leaves, then slice ’em up crosswise like little green coins. And for the pasta, don’t overcook it! It should have a slight bite (al dente) because it’ll continue to cook a tiny bit when you toss it with the hot veggies and sauce. When you’re adding the pesto, make sure your skillet isn’t scorching hot on super high heat, or it can sometimes make the pesto taste a bit bitter. A medium-low heat is perfect for combining everything. Oh, and don’t skip the lemon juice! It really wakes up all the flavors and cuts through the richness of the bacon and pesto.

Why You’ll Love This Brussels Sprouts and Bacon Pesto Pasta

• Speedy Weeknight Winner: Seriously, this comes together in about 25 minutes from start to finish. Perfect for those busy nights when you need something delicious, fast!
• Flavor Explosion: You get the savory goodness of bacon, the fresh, slightly nutty taste of pesto, the earthy sweetness of Brussels sprouts, all brightened up with lemon. It’s a party in your mouth!
• Super Easy: Minimal fuss, maximum flavor. If you can boil pasta and sauté some veggies, you can totally nail this recipe.
• Satisfying & Nourishing: It’s hearty enough to be a full meal, and you’re sneaking in some good-for-you Brussels sprouts without even realizing it.

Essential Equipment for Making Brussels Sprouts and Bacon Pesto Pasta

• Large skillet
• Pot for cooking pasta
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Colander or strainer
• Wooden spoon or spatula

Frequently Asked Questions About Brussels Sprouts and Bacon Pesto Pasta

Q1. Can I make this Brussels Sprouts and Bacon Pesto Pasta ahead of time?
You can definitely prep some components ahead! Cook the pasta and chop the bacon a day in advance. Store them separately in airtight containers in the fridge. When you’re ready to eat, just sauté the sprouts, then combine everything. It’s best to combine and toss with the pesto and lemon juice right before serving for the freshest flavor and texture.

Q2. What kind of pesto is best for this recipe?
Any good quality basil pesto will work beautifully! Whether it’s homemade or store-bought, look for one with fresh basil, pine nuts (or walnuts), Parmesan cheese, garlic, and good olive oil. The vibrant flavor of the pesto is key to this dish.

Q3. How can I make this vegetarian or vegan?
To make this vegetarian, simply omit the bacon! You’ll want to sauté the Brussels sprouts in a tablespoon or two of olive oil instead of bacon grease. For a vegan version, skip the bacon and use olive oil, and make sure your pesto doesn’t contain dairy (many store-bought pestos are accidentally vegan, or you can find specific vegan recipes online). You’ll also want to skip the Parmesan cheese or use a vegan Parmesan alternative.

Q4. Can I add other vegetables to this Brussels Sprouts and Bacon Pesto Pasta?
Absolutely! This pasta dish is super adaptable. Feel free to toss in some chopped mushrooms, bell peppers, or even some cherry tomatoes along with the Brussels sprouts. Just make sure to adjust cooking times accordingly so everything is tender and delicious.

Storing and Reheating Your Brussels Sprouts and Bacon Pesto Pasta

Storage: Allow leftovers to cool completely. Transfer the pasta to an airtight container and refrigerate for up to 3 days. It’s a good idea to keep it in a single layer if possible to help it cool quickly and reheat more evenly.

Reheating: For the best results, gently reheat on the stovetop over low heat. Add a splash of water or olive oil to help loosen the sauce and prevent sticking. Stir frequently until heated through. You can also microwave it, but be sure to stir halfway through for even heating.

Understanding the Nutrition of Brussels Sprouts and Bacon Pesto Pasta

Serving Size: 1 serving (approx. 1/4 of recipe)

Calories: 382 kcal

Fat: 13 g

Saturated Fat: 4 g

Carbohydrates: 51 g

Fiber: 4 g

Protein: 17 g

Sodium: 360 mg

Please note that these nutritional values are approximate and can vary based on specific ingredients and portion sizes used.

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