To trim Brussels sprouts, discard the tough outer leaves and trim off about 1/4 inch from stems. Don't trim too much from the stems, or the sprouts will fall apart.
Cooking Light NOVEMBER 2005
Cook pasta according to package directions, omitting the salt and fat. Drain well.
Steam Brussels sprouts, covered, 7 minutes or until tender. Drain and sprinkle with salt.
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.
Add Brussels sprouts to the bacon drippings in pan; sauté 5 minutes or until lightly browned. Stir in cooked pasta; cover mixture, and keep warm.
Combine milk, flour, and broth, stirring well with a whisk. Melt butter in a medium saucepan over medium heat. Gradually add milk mixture, stirring constantly with a whisk until well blended. Cook for 6 minutes or until thickened, stirring constantly. Stir in 1/4 cup cheese, stirring until cheese melts. Pour sauce over pasta mixture, tossing to coat. Top with remaining 1/2 cup cheese, nuts, bacon, and pepper; serve immediately.
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