Peas, Pesto + Brussels Sprouts Pasta Recipe
My fave way to eat my greens? in pasta 😉 Get your fix with my Pesto, Peas + Brussels Sprouts Pasta tossed in Palmini hearts of palm pasta or your fave noodle variety.
We’re always looking for pasta substitutes (mainly because I crave it day + night) so when I saw @f_factor shared these “noodles” with only 20 cals + 2 net carbs per serving I freaked and ordered from @amazon asap!
Their texture is somewhere between zucchini and spaghetti squash noodles but they have less of their own flava, which make them perfect for adopting the flavor of any sauce! try them with my recipe below + have dinner on the table in 10 minutes. Srsly!
Peas, Pesto and Brussels Sprouts Pasta
Ingredients
- 2 cans Palmini hearts of palm pasta 1 lb. of your favorite pasta variety
- ½ cup store-bought pesto
- 1 cup english shelled peas fresh or frozen
- 1½ cups shredded Brussels Sprouts
- ¼ cup pine nuts
- ¼ cup parmesan cheese
Instructions
- If using @palmini pasta, rinse in colander and soak in a bowl with milk or milk alternative for 5 minutes to reduce the hearts of palm flavoring. Otherwise cook your noodles according to the package’s directions!
- Meanwhile, sauté the brussels sprouts over medium heat with a little olive oil, salt + pepper, for 5 minutes. Then add in the peas and cook for another 1-2 minutes. Add in pasta, pesto, parmesan and pine nuts and toss to coat. Serve warm or at room temperature!
Why You’ll Love This Pesto Brussels Sprouts Pasta
- A veggie-packed pasta that feels indulgent but comes together in 20 minutes
- The pesto coats everything in bright, herby flavor — no heavy sauce needed
- Roasting the Brussels sprouts brings out a natural sweetness that’s addictive
- Easy to make vegetarian or add protein for a heartier meal
Ingredients You’ll Need
- Brussels sprouts — halved and roasted until golden and crispy
- Peas — fresh or frozen; they add a sweet pop of color and flavor
- Pasta — use any shape you love; short pasta like penne or rigatoni works great
- Pesto — store-bought or homemade; basil pesto is classic here
- Parmesan — freshly grated for the best flavor
- Lemon zest — brightens the whole dish
Tips for the Best Results
- Roast the Brussels sprouts at high heat — 425°F gets them perfectly caramelized and crispy
- Reserve pasta water — a splash loosens the pesto and helps it coat the pasta evenly
- Add pesto off the heat — heat destroys the bright green color and fresh flavor
- Season generously — pasta needs salt at every stage of cooking
Substitutions & Variations
- Gluten-free pasta — works just as well; just cook according to package directions
- Pistachio pesto — try this pistachio avocado pesto for a fun twist
- Add chicken or shrimp — makes it a full protein-packed meal
- Kale or spinach — swap or add greens for extra nutrition
Frequently Asked Questions
Can I make this pasta ahead of time?
This pasta is best served fresh, but leftovers keep well for up to 3 days in the fridge. Reheat gently with a splash of water or olive oil to loosen the pesto.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts roast much better — frozen ones release too much moisture and won’t get crispy. If you only have frozen, thaw and pat them very dry before roasting.
