Pasta with Bacon Brussels Sprouts and Leek

We love pasta in this house. It's so versatile (in flavour variations and shape) and usually super fast to whip up and wolf down. This creation takes a few classic flavour combinations and combines it into a healthy, yet hearty and downright delicious flavour explosion. Even if you 'don't like brussels sprouts', I dare you to try this, then tell me that. 

Ingredients (Serves 4): 

• 50 grams walnuts 
• 400 grams dried pasta, rigatoni, penne or spiral would all work well
• 6-8 rashers of rindless free range bacon, diced
• 2 tbsp olive oil, plus extra to drizzle
• 1 leek, sliced in half lengthways, then finely sliced (white and light green parts only)
• 30 grams butter
• 400 grams brussels sprouts, washed, trimmed and cut in half
• 1 tsp chilli flakes
• black pepper to taste
• 1/2 cup shaved parmesan 

Heat frying pan, and dry fry the walnuts for a few minutes, stirring, till lightly toasted. Set Aside. 

Boil pasta in a large pot of well salted water according to packet directions. 

Meanwhile, heat oil in the pan you toasted the walnuts in, add diced bacon and cook stirring for 3 - 5 minutes. Add leek, and continue cooking for another 2-3 minutes. I added about a cup of water during this cooking process, bit by bit, to allow the bits on the bottom of the pan to lift off and flavour the dish, rather than burn. 

Once softened, add the butter, brussels sprouts and chilli flakes to the pan. Cook, stirring for another 6- 10 minutes till the sprouts are softened and bright green in colour. By now, the pasta should also be cooked. I added about 1/4-1/2 a cup of the pasta water to the pan, to lift off any further bits from the bottom. 

Divide pasta into four bowls, top with bacon and sprouts mix, drizzle with extra virgin olive oil and garnish with shaved parmesan and toasted walnuts.