Lemon Basil Pasta with Balsamic Brussels Sprouts

I'm a BIG fan of roasted brussels sprouts. I'm also a big fan of homemade basil pesto. So naturally when I came across Teigan Gerard's recipe in her Super Simple Half Baked Harvest recipe book series, I needed to try it. The only changes I made -- because I didn't have them in my pantry-- was I used bacon instead of prosciutto and parmesan cheese instead of manchego.

This recipe comes together really quickly and is easy to make on a busy weeknight. In total, it takes about 30 to 40 minutes.

1 lb Spaghetti

8 slices of bacon, each slice cut into 4 or 5 pieces (I use bacon from a butcher shop. You could also use prosciutto)

1 pound brussels sprouts, trimmed and cut in half

Fresh ground salt and pepper to taste

2 tbsp balsamic vinegar

1 tbsp fresh thyme leaves

1 cup basil pesto (homemade or store-bought)

4 ounces goat cheese, crumbled

1/3 cup parmesan (or manchego)

Juice and zest of 1 lemon

1. Bring a large pot of salted water to boil over high heat. When boiling add pasta to the water and cook according to package instructions. When cooked, reserve 1 cup of the pasta water. Drain pasta.

2. Meanwhile, in a large frying pan, cook the bacon pieces until done to your liking. Remove bacon from the skillet and leave about 2 to 3 tbsp of bacon in the pan.

3. Add the brussels sprouts, cut side down, stirring occasionally for about 8-10 minutes until golden brown. Season with salt and pepper. Reduce heat to medium-low, add the vinegar and thyme, cook until the sprouts are glazed, 1 to 2 minutes more.

4. Remove the skillet from the heat and add the drained pasta, the pesto, goat cheese, lemon zest and lemon juice and about have of the parmesan.

5. Add about ¼ cup of pasta water and stir to create a sauce. Adding 1 tbsp more at a time until your desired consistency is reached. Season with more salt and pepper if needed.

6. Divide the pasta among 8 pasta bowls and top with bacon and more parmesan.