Brussels Sprouts with Pasta, Pesto and Pecorino

Pasta with Brussels Sprouts, Pesto and Pecorino

Contributor: Christine Pittman

Pasta, pesto and pecorino – with Brussels sprouts? Say what? Trust us. It’s damned good.

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Italian


  • 1 lb. fettuccine pasta
  • 1 lb. Brussels sprouts, trimmed and halved (quartered if large)
  • 6 Tbsp. pesto sauce
  • 3 Tbsp. olive oil
  • ½ cup grated Pecorino, plus more for serving
  • ½ tsp. coarse salt
  • ¼ tsp. black pepper


  1. 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.
  2. 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.


  • For the sprouts, include any leaves that fall off when cutting as long as they are not discolored.