Brussels sprouts with bacon and pesto pasta is a light, summer side dish that is best served warm. It features bright flavors from pesto and fresh lemon juice, which makes it a crowd pleaser.
Course: Side Dish
Keyword: bacon, barbecue side dish, basil pesto, Brussels sprouts, garlic, lemon juice, minced garlic, parmesan cheese, picnic side dish, summer side dish
Ingredients
8ouncespasta shells
4slicesbaconcooked and crumbled
12ouncesfresh Brussels sprouts
1/4 to 1/2teaspoonred pepper flakes
salt and pepperto taste
4 to 6clovesgarlicminced
3tablespoonspesto
Juice of one lemonabout 2 tablespoons
1/4cupparmesan cheeseshredded (plus more for topping)
Instructions
Boil your pasta according to package directions.
While it’s cooking, wash and trim your Brussels sprouts and slice them thinly. Set them aside.
In a large skillet, cook the bacon over medium heat until it’s crispy, and then remove it from the pan to a paper towel to drain.
Remove all but about one tablespoon of the bacon grease from the skillet, and add in the sliced Brussels sprouts, red pepper flakes and salt and pepper. Saute for a few minutes or until the Brussels sprouts are as tender as you like them.
Stir in the garlic and saute for about one more minute or until it is lightly browned and fragrant.
Add in the rest of the ingredients (drained pasta, too), and stir to combine. Add more seasoning if necessary, and serve warm with some extra cheese on top.