This weeknight combo is easy, protein-packed and not at all predictable
10 ounces Brussels sprouts, trimmed, halved, and sliced thin
1 (15-ounce) can navy beans, undrained
1 tablespoon cider vinegar
1/2 teaspoon pepper
1/3 cup sour cream
1. Bring 2 quarts water to boil in a large saucepan. While water is coming to boil, combine oil, panko, mustard, 1/8 teaspoon salt, and cayenne in a 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until panko is golden brown, about 5 minutes. Transfer to a small bowl and let cool completely (do not wash skillet).
2. Add pasta and 1 1/2 teaspoons salt to boiling water and cook, stirring often, until al dente. Reserve 1 cup of cooking water and drain pasta. Return pasta to pot and cover to keep warm.
3. While pasta is cooking, cook bacon in the now-empty skillet over medium-high heat, stirring frequently, until crispy, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper towel to drain, leaving fat in the skillet.
4. Add Brussels sprouts, 1 tablespoon water, and remaining 1/2 teaspoon salt and stir to coat. Cover and cook, stirring occasionally, until sprouts are crisp-tender and bright green, about 4 minutes. Stir in beans and their liquid, 1/4 cup reserved cooking water, vinegar, and pepper and cook until bubbling.
5. Add Brussels sprout mixture and sour cream to pasta and stir until all ingredients are combined. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Divide among four shallow bowls. Sprinkle bread crumbs and bacon over pasta. Serve.
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