Brussels Sprouts and Bacon Pesto Pasta
Brussels Sprouts and Bacon Pesto Pasta is a simple, but hearty weeknight meal that only takes 30 minutes to make!
Ingredients
- 4 slices of bacon (cooked and chopped)
- 12 ounces brussels sprouts
- 1 clove garlic (grated or minced)
- 1/4 teaspoon red pepper flakes
- Kosher salt and fresh ground black pepper to taste
- 8 ounces uncooked pasta shells or similar shape/size (gluten-free if needed)
- 3 tablespoons pesto
- 1 lemon (juiced)
- 1/4 cup shredded parmesan cheese
Directions
- 1
Cook the pasta according to package instructions and drain. While the pasta cooks thinly slice the brussels sprouts or use the shredding attachment on a food processor.
- 2
In a large skillet cook the bacon. Drain on paper towels and chop when cool enough to handle. Reserve one tablespoon of the bacon grease in the skillet and discard the rest.
- 3
Add in the shredded brussels sprouts and red pepper flakes, season with salt pepper. Sauté for 3-5 minutes or until tender. Stir in the garlic and sauté another 30 seconds.
- 4
Add the chopped bacon, pasta, pesto, lemon juice and parmesan cheese into the skillet. Stir everything together until combined. Taste for seasoning and serve topped with extra parmesan cheese.