Name: Brussels Sprouts and Bacon Pesto Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz pasta (penne, fusilli, or spaghetti); 1 lb Brussels sprouts, trimmed and halved; 6 slices thick-cut bacon, diced; 1/2 cup prepared basil pesto (store-bought or homemade); 2 tbsp olive oil; 3 cloves garlic, minced; 1/4 cup grated Parmesan cheese (plus extra for serving); Salt and black pepper, to taste; 1/2 tsp crushed red pepper flakes (optional); Zest of 1 lemon

Hey y’all! If you’re looking for a dinner that’s brimming with savory flavors, crisp textures, and a gorgeous pop of green, you’ve got to try this Brussels Sprouts and Bacon Pesto Pasta. Juicy bacon, bright pesto, and caramelized Brussels Sprouts combine to make a weeknight dish that’s impressive enough for guests, but easy enough for any busy night. Let’s get cooking!

Why You’ll Love This

Quick and easy—ready in only 30 minutes for speedy weeknight dinners.
Loaded with flavor—savory bacon, garlicky pesto, and sweet roasted Brussels sprouts.
Creamy and satisfying, yet packed with veggies and protein.
Perfect for meal prep—leftovers taste just as good the next day.
Flexible—customize with your favorite pasta or pesto variety.

Ingredients

8 oz pasta (penne, fusilli, or spaghetti)
1 lb Brussels Sprouts, trimmed and halved
6 slices thick-cut bacon, diced
1/2 cup prepared basil pesto (store-bought or homemade)
2 tbsp olive oil
3 cloves garlic, minced
1/4 cup grated Parmesan cheese (plus extra for serving)
Salt and black pepper, to taste
1/2 tsp crushed red pepper flakes (optional)
Zest of 1 lemon

Directions

1. Prep Ingredients

Trim the stems from the Brussels Sprouts and slice them in half lengthwise.
Dice the bacon and mince the garlic.

2. Cook the Pasta

Bring a large pot of salted water to a boil.
Add pasta and cook according to package instructions until al dente (about 8-10 minutes).
Reserve 1/2 cup pasta water, then drain remaining water and set pasta aside.

3. Crisp the Bacon

While the pasta cooks, heat a large skillet over medium heat.
Add diced bacon and cook for 6-7 minutes, stirring occasionally, until golden and crispy.
Transfer bacon to a paper-towel-lined plate; leave 1 tablespoon bacon fat in the pan.

4. Sauté Brussels Sprouts

Add olive oil to the skillet with reserved bacon fat.
Add Brussels sprouts (cut side down), sprinkle with salt and pepper, and cook for 6-8 minutes, undisturbed, until nicely browned.
Stir and continue sautéing for another 3-4 minutes until tender.
Add minced garlic and red pepper flakes; cook for another 1 minute until fragrant.

5. Combine and Finish

Reduce heat to low and return bacon to pan.
Add drained pasta, pesto, Parmesan, and 1/4 cup reserved pasta water. Toss everything together until combined and creamy, adding more water if needed.
Finish with lemon zest and adjust salt and pepper to taste.

6. Serve

Serve immediately with extra Parmesan and a sprinkle of fresh herbs if desired.

Notes

For extra crispness, roast the Brussels sprouts in the oven at 425°F for 15-20 minutes instead of sautéing.
Reserve some pasta water to ensure a creamy, cohesive sauce that clings to every bite.
Freshly grated Parmesan melts more smoothly into the sauce than pre-shredded varieties.

Variations

Vegetarian: Swap bacon for toasted walnuts or mushrooms.
Spicy Kick: Add extra red pepper flakes or stir in Calabrian chili paste.
Different Pesto: Try sun-dried tomato or spinach pesto instead of basil pesto for a twist.

Required Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Sharp knife and cutting board
Colander
Wooden spoon or spatula
Zester

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.
For reheating, add a splash of water to loosen the sauce and heat gently in a skillet over medium heat.
Not recommended for freezing, as the sauce may separate and Brussels sprouts may lose their texture.

Suggested Pairings / Serving Recommendations

Pair with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir.
Serve alongside a fresh green salad or crusty garlic bread for a complete meal.
Add a squeeze of fresh lemon just before serving for extra brightness.

Pro Tips

Make sure Brussels sprouts are well browned for maximum nutty, caramelized flavor.
Don’t overcook the pasta—al dente is best so it holds up to the creamy sauce.
Mix pasta and sauce over low heat to prevent the pesto from losing its vibrant green color.

FAQ

Can I use frozen Brussels sprouts?
Fresh is best for caramelization, but thaw and drain frozen sprouts well before using if needed.
How do I make homemade pesto?
Blend fresh basil, garlic, pine nuts, Parmesan, olive oil, salt, and lemon juice until smooth.
What pasta shapes work best?
Short pasta like penne or fusilli are perfect, but spaghetti or linguine also work well for this recipe.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Brussels Sprouts and Bacon Pesto Pasta

Why You’ll Love This

Ingredients