Penne With Brussels Sprouts and Crisp Bacon

An unlikely pairing,but quick and tasty.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 12  ounces penne pasta, uncooked
• 3  cups Brussels sprouts, trimmed and halved
• 1⁄4 teaspoon salt
• 2  slices bacon
• 1  cup milk
• 2  tablespoons all-purpose flour
• 1 (14 ounce) can chicken broth
• 3⁄4 cup parmigiano-reggiano cheese, grated and divided
• 1⁄4 teaspoon black pepper, freshly ground
• 1  tablespoon pine nuts, toasted and chopped (optional)

Directions

1. Cook pasta according to package directions; drain well.
2. Trim Brussels Sprouts, discarding the tough outer leaves and trimming off about 1/4-inch from stems. **Don't trim too much from the stems, or the sprouts will fall apart.
3. Steam Brussels Sprouts, covered, 7 minutes or until tender;drain and sprinkle with salt.
4. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoons drippings in pan; crumble bacon and set aside.
5. Add Brussels Sprouts to the bacon drippings in pan; saute 5 minutes or until lightly browned.
6. Stir in cooked pasta; cover mixture and keep warm.
7. Combine milk, flour, and broth, stirring well with a whisk.
8. Melt butter in a medium saucepan over medium heat.
9. Gradually add milk mixture; stirring constantly with a whisk until well blended.
10. Cook for 6 minutes or until thickened; stir in 1/4 cup cheese, stirring cheese until melted.
11. Pour sauce over pasta mixture, tossing to coat.
12. Top with remaining 1/2 cup cheese, nuts, bacon, and pepper; Serve immediately.