Pasta, pesto and pecorino – with Brussels sprouts? Say what? Trust us. It’s damned good.
Pasta, pesto, and pecorino may not be the first things that come to mind when you think of Brussels sprouts. That’s partly why we’ve put them together here. We really want to show how versatile Brussels sprouts are. They’re not just a Thanksgiving side dish. They can be super-stars in all kinds of recipes.
Balancing Bitter Brussels Sprouts
Why does this recipe work? Brussels sprouts are a tad on the bitter side. The sweetness of the basil, oiliness of the olive oil, and saltiness of the cheese mellow out that bitterness. What’s left is really soft meaty flavors from the sprouts, surrounded by carbs. How could it possibly be bad?
How To Make Pasta With Brussels Sprouts
A great thing about this recipe is that it’s made in one pot. And I love a good one-pot meal. Less dishes? Yes, please!
You cook the pasta according to the package. Then you add the sprouts for the last few minutes of cooking.
Drain off the water, then stir in the pesto, cheese, and olive oil. Serve, perhaps with some tasty garlic bread. Meatless Monday, here I come!
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Pasta with Brussels Sprouts, Pesto and Pecorino
Pasta, pesto and pecorino – with Brussels sprouts? Say what? Trust us. It’s damned good.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 6 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 lb. fettuccine pasta
- 1 lb. Brussels sprouts, trimmed and halved (quartered if large)
- 6 Tbsp. pesto sauce
- 3 Tbsp. olive oil
- 1/2 cup grated Pecorino, plus more for serving
- 1/2 tsp. coarse salt
- 1/4 tsp. black pepper
Instructions
- Fill big pot with water and boil on high. Add salt as desired. Add fettuccine and cook according to package directions but add Brussels sprouts for the last 5 minutes of cooking.
- Drain and add pesto, olive oil, pecorino, salt, and pepper.
- Toss ingredients together and top with additional grated pecorino (or use a potato peeler to scrape long ribbons from the block of cheese). Serve.
Notes
- For the sprouts, include any leaves that fall off when cutting as long as they are not discolored.
This post originally appeared in November 2015 and was revised and republished in October 2022.
A million thanks! This dish was AWESOME. Delicious, satisfying, and a bit different. So easy, yet nice enough for company. I split the sprouts in half and cooked them in hot oil until partially browned. I used my cast iron pan. Any heavy-bottomed pan would work. Meanwhile, I cooked the pasta in salted water. (Using spaghetti, no fettuccine on hand). Then I added some pasta water to the sprouts to help cook them a bit more (by steaming), gently stirred them often, cooked the water down and added a bit more water. (Uncovered all the time, on a low simmer). When the sprouts were crisp-tender and almost as tender as I wanted them, I used tongs to add the al dente pasta to the sprouts. Plus more pasta water. Still kept on a low simmer. Added some pasta water to a little dish holding the pesto (homemade and frozen in the summer) – to thin it, and then, added that to the pasta. Added authentic Pecorino to the pasta. Stirred, added a bit more pasta water and allowed it all to simmer for 2 or 3 minutes.
You’re welcome, Helen! Thanks for sharing with us.