Celebrate St. Patrick’s Day with my Pesto & Brussels Sprout Pasta
St. Patrick’s Day isn’t just about parades and shamrocks. It’s also a great excuse to celebrate with festive, delicious food. Leslie Rohland, owner of Bluffton Pasta Shoppe, has crafted the perfect recipe to honor the holiday: Pesto & Brussels Sprout Pasta. This vibrant, green dish brings a touch of seasonal spirit to your table while delivering bold, fresh flavors and wholesome ingredients.
Brussels sprouts take center stage in this dish, providing a nutty, caramelized flavor when roasted to golden perfection. Packed with vitamins C and K, fiber and antioxidants, Brussels sprouts are a powerhouse of nutrition. Pair them with Leslie’s homemade pesto, and you’ve got a match made in culinary heaven. The pesto - made with fresh basil, garlic, pine nuts, Parmesan, and olive oil - adds a punch of herbaceous flavor and heart-healthy fats, making the dish as nutritious as it is indulgent.
This recipe uses fresh pasta from Bluffton Pasta Shoppe, ensuring a delicate, silky texture that perfectly absorbs the pesto’s flavors. The combination of roasted Brussels sprouts, creamy pesto and al dente pasta creates a dish that’s light yet satisfying, perfect for a festive family meal or a quick dinner with friends.
Not only does this dish embrace the green hues of St. Patrick’s Day, but it also highlights Leslie’s passion for using simple, high-quality ingredients to create something extraordinary. Try this recipe for a healthy, delicious way to celebrate the holiday.
Pesto & Brussels Sprout Pasta Recipe
Ingredients
• 1 lb fresh pasta (preferably fettuccine or penne)
• 2 cups Brussels sprouts, trimmed and quartered
• 2 T olive oil
• Salt and pepper, to taste
• 1/2 cup pesto (homemade or store-bought)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1/4 cup toasted pine nuts (optional)
For Homemade Pesto
• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 1/2 cup olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes, stirring halfway, until golden and crispy on the edges.
2. If making pesto: In a food processor, combine basil, garlic, pine nuts, Parmesan, salt, and pepper. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil until smooth.
3. Cook fresh pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
4. Toss cooked pasta with pesto, roasted Brussels sprouts, and a splash of reserved pasta water to loosen the sauce. Add Parmesan cheese and mix well.
5. Serve immediately, garnished with extra Parmesan and toasted pine nuts, if desired.
Whether you’re Irish or just Irish at heart, this Pesto & Brussels Sprout Pasta will bring a lucky green glow to your St. Patrick’s Day celebration!
Leslie Rohland is the owner of The Cottage Café and Bakery, The Juice Hive and the Bluffton Pasta Shoppe. Leslie was named one of the South Carolina Chef Ambassadors for 2024.
