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Ingredients
Scale
- 4 slices of bacon, cooked and chopped
- 12 ounces Brussels sprouts, thinly sliced
- 1 clove garlic, grated or minced
- 1/4 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces uncooked pasta shells (or similar shape); gluten-free if needed
- 3 tablespoons pesto
- 1 lemon, juiced
- 1/4 cup shredded Parmesan cheese
Instructions
- Boil salted water and cook pasta until al dente, then drain.
- Thinly slice Brussels sprouts; use a food processor if desired.
- Cook bacon in a skillet until crispy, drain on paper towels.
- Sauté Brussels sprouts and red pepper flakes in reserved bacon grease until tender.
- Add garlic and sauté for an additional 30 seconds.
- Combine bacon, pasta, pesto, lemon juice, and Parmesan in the skillet.
- Taste and adjust seasoning, serve hot.
Notes
Add fresh herbs to the pesto for extra flavor.
Avoid overcooking Brussels sprouts to retain their crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 3
- Sodium: 800
- Fat: 28
- Saturated Fat: 8
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 4
- Protein: 20
- Cholesterol: 30