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Easy Lemon Basil Pasta with Balsamic Brussels Sprouts and Crispy Prosciutto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 41 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Description

This Easy Lemon Basil Pasta Recipe with Balsamic Brussels Sprouts combines zesty lemon basil pesto, crispy prosciutto, and flavorful balsamic-glazed Brussels sprouts for a bright and satisfying pasta dish. Perfect for a quick weeknight meal, it balances fresh herbs, tangy cheeses, and savory bites of crispy prosciutto for a deliciously vibrant dinner.

Ingredients

Pasta and Protein

  • 1 1-pound box long-cut pasta (bucatini or fettuccine)
  • 4 ounces thinly sliced prosciutto (torn)

Vegetables and Aromatics

  • 1 pound Brussels sprouts (halved or quartered)
  • 1 jalapeño pepper (seeded and chopped)
  • 1 tablespoon fresh thyme leaves
  • Zest and juice of 1 lemon

Oils, Vinegars, and Seasonings

  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar

Cheeses and Pesto

  • 1 cup lemon basil pesto (store-bought or homemade)
  • 4 ounces goat cheese (crumbled)
  • ⅓ cup grated Manchego cheese

Instructions

  1. Preheat Oven: Preheat your oven to 375°F to prepare for baking the prosciutto until crisp.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook until al dente according to package instructions. Before draining, reserve 1 cup of the pasta cooking water and then drain the pasta well.
  3. Bake Prosciutto: Arrange the torn prosciutto slices evenly on a parchment-lined baking sheet. Place them in the preheated oven and bake until they become crisp and slightly browned, about 8 to 10 minutes. Remove and set aside.
  4. Prepare Brussels Sprouts: Heat the olive oil in a large skillet over medium heat. Add the halved or quartered Brussels sprouts and cook, stirring occasionally, until they turn golden brown, which should take about 8 to 10 minutes. Season with kosher salt and freshly ground black pepper to taste. Stir in the balsamic vinegar, chopped jalapeño pepper, and fresh thyme leaves, cooking for another 1 to 2 minutes until the sprouts are nicely glazed.
  5. Combine Ingredients: Add the cooked pasta to the skillet with the Brussels sprouts. Pour in the reserved pasta cooking water, then add the lemon basil pesto, crumbled goat cheese, grated Manchego cheese, lemon zest, and lemon juice. Toss everything together gently but thoroughly until the pasta is evenly coated and the cheese starts to melt. Adjust seasoning with salt and pepper if necessary.
  6. Serve: Divide the pasta evenly among plates or bowls. Top each serving with the crispy baked prosciutto for added texture and flavor. Serve immediately for the best taste and texture.

Notes

  • For a vegetarian version, omit the prosciutto or substitute with crispy fried mushrooms.
  • Reserve pasta water is key for achieving a silky sauce consistency; do not skip this step.
  • You can prepare the lemon basil pesto ahead of time or use a quality store-bought version to save time.
  • If you prefer less heat, reduce or omit the jalapeño pepper.
  • Manchego cheese can be substituted with Parmesan if unavailable.

Find it online: https://ivysrecipes.com/easy-lemon-basil-pasta-with-balsamic-brussels-sprouts-and-crispy-prosciutto-recipe/