Brussels Sprouts Beef Beef Bacon Pesto Pasta Recipe

Brussels Sprouts and Beef Beef Bacon Pesto Pasta. This dish isn’t just a meal; it’s a revelation! Forget everything you thought you knew about Brussels sprouts, because this recipe is about to change your mind forever. We’ve taken the humble, often maligned, sprout and transformed it into a star, perfectly complemented by the savory crunch of beef beef bacon and the vibrant herbaceousness of homemade pesto.

Why is this Brussels Sprouts and Beef Beef Bacon Pesto Pasta so incredibly delicious?

It’s the ultimate comfort food, elevated. The tender, slightly sweet Brussels sprouts soften beautifully, while the crispy beef beef bacon adds a delightful salty depth. Tossed with al dente pasta and our rich, garlicky pesto, every bite is an explosion of flavor and texture. This is the kind of meal that makes weeknight dinners feel like a special occasion and is guaranteed to become a family favorite. Get ready to impress yourself and everyone at your table!

Brussels Sprouts and Beef Beef Bacon Pesto Pasta

This Brussels Sprouts and Beef Beef Bacon Pesto Pasta is a weeknight dinner dream! It’s surprisingly quick to make, bursting with flavor, and a fantastic way to get your greens in. The savory, crispy beef beef bacon adds a wonderful richness that perfectly complements the slightly bitter, tender Brussels sprouts. Tossed with your favorite pasta and a vibrant pesto, it’s a dish that feels both comforting and sophisticated. I love how the bright lemon juice cuts through everything, keeping it fresh and exciting.

Ingredients:

Cooking Instructions

Let’s get started on this delicious pasta dish!

1. Prepare the Brussels Sprouts

The first step is to get our Brussels sprouts ready. I like to trim off the woody ends of the Brussels sprouts and then halve or quarter them, depending on their size. If they are very large, quartering them will ensure they cook through evenly and have more surface area for searing. For smaller sprouts, halving them is usually sufficient. After trimming and cutting, I give them a good wash under cold water and then pat them thoroughly dry with a clean kitchen towel or paper towels. This drying step is crucial because it helps them to get nice and crispy when they hit the hot pan, rather than steaming.

2. Cook the Pasta

While you’re prepping the sprouts, get a large pot of generously salted water boiling for your pasta. This is where we’ll cook our pasta shells. I always say, “salt the water like the sea!” This is the primary way we season the pasta itself. Once the water is at a rolling boil, add your 8 ounces of pasta shells. Stir them occasionally to prevent them from sticking together. We want to cook them according to the package directions until they are al dente – meaning they have a slight bite to them. It’s always better to err on the side of slightly undercooked as they will continue to cook a bit in the sauce. Before draining, scoop out about a cup of the starchy pasta water. This magical liquid is going to help bind our sauce together beautifully later on. Once the pasta is cooked, drain it well.

3. Sauté the Aromatics and Sprouts

In a large skillet, heat a tablespoon of olive oil (or you can use a little of the rendered beef beef bacon fat if you prefer, for extra flavor!) over medium-high heat. Once the oil is shimmering, add your prepared Brussels sprouts. We want to get a good sear on them, so resist the urge to stir them too much for the first few minutes. Let them develop a nice golden-brown color on one side. This caramelization is where a lot of the flavor comes from. After about 5-7 minutes, when they’ve started to brown, add the grated or minced garlic and the red pepper flakes to the skillet. Stir everything together and cook for another minute until the garlic is fragrant. Be careful not to burn the garlic; it can happen quickly! Season generously with kosher salt and fresh ground black pepper.

4. Combine Everything

Now it’s time to bring all these wonderful ingredients together! Add the cooked and chopped beef beef bacon to the skillet with the Brussels sprouts. Stir to combine and let the flavors meld for a minute. Next, add the drained pasta directly into the skillet with the sprouts and beef beef bacon. Pour in the pesto and squeeze in the juice from half of the lemon. Toss everything together gently to coat the pasta and vegetables evenly with the pesto. If the mixture seems a little dry, this is where that reserved pasta water comes in handy. Add a few tablespoons of the pasta water at a time, tossing continuously, until you reach your desired sauce consistency. The starch in the water will emulsify with the pesto and create a luscious coating for the pasta.

5. Finish and Serve

Once everything is nicely combined and the sauce is looking glossy and delicious, it’s time to finish it off. Stir in most of the shredded parmesan cheese, reserving a little for garnish. Give it one final toss. Taste the pasta and adjust seasonings if needed – you might want a little more salt, pepper, or a squeeze of lemon juice to brighten it up further. Serve this delightful pasta immediately in bowls. Garnish with the remaining shredded parmesan cheese and a little extra cracked black pepper if you like. Enjoy this incredibly satisfying and flavorful meal!

Conclusion:

I hope you’re as excited as I am to try this incredible Brussels Sprouts and Beef Beef Bacon Pesto Pasta! This dish is a true winner because it masterfully balances the earthy, slightly bitter notes of roasted Brussels sprouts with the smoky, savory crunch of beef beef bacon, all brought together by a vibrant, homemade pesto. It’s a surprisingly quick weeknight meal that feels elegant enough for guests, offering a fantastic way to elevate your pasta game.

For serving suggestions, I love pairing this with a simple side salad dressed with a lemon vinaigrette to cut through the richness. Crusty bread is also a must for soaking up any extra pesto goodness. If you’re looking for variations, feel free to swap the beef beef bacon for beef pancetta or even crispy fried shallots for a vegetarian option. You can also add a pinch of red pepper flakes to the pesto for a touch of heat, or toss in some sun-dried tomatoes for an extra burst of flavor.

Seriously, don’t be intimidated by roasting Brussels sprouts; they transform into something wonderfully sweet and tender. Give this Brussels Sprouts and Beef Beef Bacon Pesto Pasta a try – I promise you won’t regret it!

Frequently Asked Questions:

Can I make the pesto ahead of time?

Absolutely! Homemade pesto is even better when it’s had a chance to meld its flavors. You can make it a day or two in advance and store it in an airtight container in the refrigerator. Add a thin layer of olive oil on top to prevent browning before sealing.

What kind of pasta works best?

This dish is versatile! I find that shapes that hold sauce well, like fusilli, rotini, or penne, are ideal. However, even a good quality spaghetti or linguine will work beautifully. The key is to cook your pasta al dente to maintain a pleasant chew.

Brussels Sprouts and Beef Bacon Pesto Pasta

A flavorful pasta dish featuring tender Brussels sprouts, savory beef bacon, and a vibrant pesto sauce, finished with a squeeze of lemon and Parmesan.

Prep Time
15 Minutes

Cook Time
25 Minutes

Total Time
40 Minutes

Servings
4 servings

Ingredients

• 4 slices beef bacon, cooked and chopped
• 12 ounces brussels sprouts, trimmed and halved or quartered
• 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
• 3 tablespoons pesto
• 1 lemon, juiced
• 1/4 cup shredded parmesan cheese

Instructions

1. Step 1
   Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
2. Step 2
   While pasta cooks, heat a large skillet over medium heat. Add the chopped beef bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving drippings in the skillet.
3. Step 3
   Add the Brussels sprouts to the skillet with the bacon drippings. Cook, stirring occasionally, until tender-crisp and lightly browned, about 5-7 minutes. Add the minced garlic and red pepper flakes and cook for 1 minute more until fragrant.
4. Step 4
   Stir in the cooked pasta, pesto, and lemon juice into the skillet with the Brussels sprouts. Toss to combine.
5. Step 5
   Add the reserved pasta water a little at a time, if needed, to create a sauce that coats the pasta and vegetables. Season with kosher salt and fresh ground black pepper to taste.
6. Step 6
   Stir in the reserved beef bacon and shredded Parmesan cheese. Serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.