Pasta with Brussels Sprouts and Pancetta

5 from 1 vote

This quick, lemony, flavor-packed pasta uses shredded Brussels sprouts, savory pancetta, and toasted pine nuts for crunch.

Prep Time10

Cook Time30

Total Time40

Course: Pasta

Keyword: easy recipe, easy recipe ideas, make ahead baked pasta, vegetable recipe, vegetables

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.00

10 ounces shredded Brussels sprouts (look for pre-shredded)
2 cloves garlic
8 ounces dried pasta (I like pipe rigate or shells because they create tiny cups for the crunchy pine nuts)
1 tablespoon olive oil
2 tablespoons salted butter
8 ounces diced pancetta
1/2 cup pine nuts
juice from one lemon (about 1 ½ tablespoons)
1 cup grated parmesan cheese, divided (preferably freshly grated for the creamiest sauce)
black pepper

Fill a large pot with water. Season the water generously with salt. It’s especially important that you season the water well in this recipe because the salted water is going to be the primary thing that seasons the pasta. Bring the water to a boil.
If you didn’t get pre-shredded Brussels sprouts, shred them using the shredding attachment of a food processor. Finely mince the garlic.
Cook the pasta according to package directions.
While the pasta cooks, heat a skillet over medium heat. Add the butter and olive oil and heat until the butter melts. Stir in the pancetta and cook until it turns golden and crisp. Stir in the pine nuts, Brussels sprouts, and garlic and cook everything together until the pine nuts are toasted and the Brussels sprouts are tender, 5 to 6 minutes. Squeeze the lemon juice over top.
Stir in the pasta and 3/4 cup of the parmesan cheese until everything is evenly combined.
Transfer the pasta to a serving plate or bowl and top it with the remaining 1/4 cup of parmesan cheese and some black pepper. Serve warm.