Easy Lemon Basil Pasta Recipe with Balsamic Brussels Sprouts
This easy lemon basil pasta recipe combines herby freshness with crispy, caramelized Brussels sprouts and tangy balsamic glaze, perfect for a quick yet gourmet meal. With layers of pesto, goat cheese, and Manchego, this dish is both flavorful and visually stunning, all in just 30 minutes.
Equipment
- Large pot for boiling pasta
- Baking sheet for prosciutto
- Large skillet for Brussels sprouts
Ingredients
- 1 1-pound box long-cut pasta bucatini or fettuccine
- 4 ounces thinly sliced prosciutto torn
- 3 tablespoons extra-virgin olive oil
- 1 pound Brussels sprouts halved or quartered
- Kosher salt and freshly ground pepper
- 2 tablespoons balsamic vinegar
- 1 jalapeño pepper seeded and chopped
- 1 tablespoon fresh thyme leaves
- 1 cup lemon basil pesto store-bought or homemade
- 4 ounces goat cheese crumbled
- ⅓ cup grated Manchego cheese
- Zest and juice of 1 lemon
Instructions
- Preheat Oven: Set oven to 375°F.
- Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package directions. Reserve 1 cup of pasta cooking water, then drain.
- Bake Prosciutto: Spread prosciutto on a parchment-lined baking sheet and bake until crisp, 8 to 10 minutes.
- Prepare Brussels Sprouts: Heat olive oil in a large skillet over medium heat. Add Brussels sprouts and cook, stirring occasionally, until golden brown (8 to 10 minutes). Season with salt and pepper. Add balsamic vinegar, jalapeño, and thyme, stirring until glazed (1 to 2 minutes).
- Combine Ingredients: Add cooked pasta, reserved water, pesto, goat cheese, Manchego, lemon zest, and lemon juice to the skillet. Toss to combine, adjusting salt and pepper as needed.
- Serve: Divide pasta among plates or bowls, topping each with crispy prosciutto.
Notes
- Substitute pancetta for prosciutto if desired.
- Add toasted pine nuts for extra crunch.
- Store leftovers in an airtight container for up to 2 days.
Tried this recipe?Let us know how it was!