Ingredients
Scale
- 1 pound rotini or penne pasta
- 1 pound Brussels sprouts, trimmed and halved
- 6–8 slices turkey beef bacon, chopped
- 3 cloves garlic, minced
- 1/2 cup store-bought or homemade basil pesto
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: In a large skillet, cook the chopped turkey turkey bacon over medium heat until crispy. Remove the turkey bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving about 1 tablespoon of the drippings in the pan.
- Step 2: Cook the pasta according to package directions, reserving about 1 cup of the starchy cooking water just before draining. While the pasta cooks, add the olive oil (if needed) and the halved Brussels sprouts to the skillet and sauté for 5-7 minutes until tender-crisp and slightly caramelized.
- Step 3: Add the minced garlic to the skillet with the Brussels sprouts and cook for about 1 minute until fragrant, being careful not to burn the garlic. Season the mixture lightly with salt and pepper.
- Step 4: Drain the cooked pasta and immediately transfer it to the skillet with the Brussels sprouts and garlic. Add the basil pesto and the reserved crispy turkey turkey bacon to the mixture.
- Step 5: Toss all ingredients thoroughly to coat the pasta evenly with the pesto. If the sauce seems too thick, add reserved pasta water, 1/4 cup at a time, until the desired consistency is reached. Stir in the 1/4 cup of grated Parmesan cheese, adjust seasoning, and serve immediately.
Notes
- Store leftovers in an airtight container for up to 3 days, adding a small drizzle of olive oil before chilling to keep the pesto sauce from drying out.
- Gently warm chilled portions in a covered skillet over low heat, stirring in a tablespoon of reserved pasta water or chicken stock to refresh the sauce consistency.
- For a bright finish, serve immediately with a final grating of Parmesan and a quick squeeze of fresh lemon juice to cut through the richness of the pesto and turkey bacon.
- Don't skip caramelizing the Brussels sprouts; sautéing them cut-side down in the reserved turkey turkey bacon drippings creates essential depth and sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American