I can’t help but feel rather sorry for brussels sprouts. For unlike some of their more revered vegetable counterparts, they seem to be misjudged. Sure, when boiled to extinction they may be a tad tasteless, but when they feature in a flavoursome bacon-laden pasta, well they are rather delicious indeed!
Pasta doesn’t feature too often in our household, but when it does I like to make it special. And this brussels sprout and bacon pasta ended up being just that. Special.
Brussels sprouts, bacon, garlic and lemon, stirred through fusilli, resulting in a quick and easy weeknight meal.
Fresh, light and full of flavour!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 tbs olive oil
- 100 g bacon sliced thinly
- 1 tbs olive oil
- 100 g brussels sprouts shredded
- 1 tsp minced garlic
- 1/2 tsp chilli flakes
- 1 lemon zested and juiced
- 200 g fusilli pasta cooked to packet directions (reserving 1/2 cup of the cooking liquid)
To serve
Ingredients
To serve
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Instructions
- Preheat fry pan over a medium heat. Cook the bacon until golden brown, then set aside in a bowl lined with paper towel.
- Heat oil in the same frypan. Add the brussels, garlic and chilli, and cook - stirring - for 5 minutes or until the sprouts have softened.
- Return the bacon to the pan, along with the cooked pasta and reserved cooking liquid. Add the lemon juice and zest, and stir until heated through.
- Season, and serve with parmesan cheese.
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