Pasta Shells with Artichoke Pesto and Brussels Sprouts


  1. Cook the shells al dente in a pot of boiling water. Add the Brussels sprouts to the pot about 3 minutes before the pasta is done cooking. Drain.
  2. Pour the artichoke pesto and chicken stock into the same pot. Cook for 4 to 5 minutes on medium heat, stirring occasionally.
  3. Heat the strips of bacon in the microwave according to the instructions on the packaging. Chop up the strips.
  4. Add the shells, Brussels sprouts, bacon and Parmesan to the pot. Season with pepper, and stir.


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