Brussels Sprouts and Bacon Pesto Pasta Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.Trim the ends of the Brussels sprouts and cut them in half. Toss them with olive oil, salt, and pepper, then spread them out on the prepared baking sheet.
• STEP 3.Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
• STEP 4.While the Brussels sprouts are roasting, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Crumble the bacon into small pieces.
• STEP 5.Cook the pasta according to package instructions until al dente. Drain and set aside.
• STEP 6.In a food processor, combine the roasted Brussels sprouts, crumbled bacon, garlic, Parmesan cheese, pine nuts, and olive oil. Pulse until smooth and creamy, adding more olive oil if needed.
• STEP 7.Toss the cooked pasta with the Brussels sprouts and bacon pesto until well coated. Serve hot and garnish with additional Parmesan cheese and pine nuts, if desired.

Cooking Tips

• Make sure to toss the Brussels sprouts with enough olive oil to ensure they roast evenly and become tender.
• For a vegetarian version, you can omit the bacon and add some smoked paprika for a smoky flavor.
• Feel free to adjust the amount of garlic and Parmesan cheese in the pesto according to your taste preferences.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the pasta in a skillet over medium heat until warmed through.
• This dish is delicious on its own, but you can also serve it with a side salad or garlic bread for a complete meal.