Trofie Pesto Pasta with Crispy Brussel Sprouts and Bacon

INGREDIENTS:

8-10 ounces pasta, we used Italian tri-color trofie pasta from trader Joe's
1/4-1/3 cup pesto
12-15 Brussels Sprouts
1/4 pound of bacon, cut into pieces
1/3 cup Parmesan
salt and pepper
red pepper flakes
garlic and himalyan pink salt pepper

DIRECTIONS

Preheat oven to 400 and prepare a large pot of boiling water.

Cut the bottoms off of each Brussels Sprout. Set a sheet tray out and start peeling the leaves off the outsides of the Brussels, placing the leaves on the tray. Cut the mini interior sprouts (what's left of each Brussels Sprout) in half and set aside in a bowl.

Heat up a large skillet over medium heat and add the bacon. Cook the bacon until desired doneness (crispier is best) then remove to a paper towel lined plate. Spoon out a tablespoon of the bacon grease onto the Brussels Sprout Leaves on the tray along with salt, pepper, seasoning blend and stir to combine. Roast in the 400 degree oven for 10-12 minutes.

Add the pasta to the water and cook according to directions on package - about 8-10 minutes. Reserve a cup of pasta water for sauce.

Add the mini Brussels Sprout halves (not the leaves) to the pan that you cooked the bacon in with seasoning cut side down and sauté for 4 minutes then stir and cook another 5 minutes or until slightly brown then remove form the heat.

Once pasta is drained, Stir in the pesto, using the pasta cooking liquid to create more of a sauce (also the pasta will continue to absorb liquid). Add in the parmesan and stir. Taste and adjust seasoning with extra salt and pepper. Transfer to a serving dish then top the hot pasta with the Brussels Sprouts, Brussels Sprout Chips, and bacon.

I used this as a side dish today with baked clams so I had a nice Chardonnay!