Preheat oven to 400 and line a baking sheet with foil or parchment.

Cut the bottoms off of each Brussels Sprout. Set a large bowl out and start peeling the leaves off the outsides of the Brussels, placing the leaves in the bowl (a great kitchen activity for kids!).Cut the mini interior sprouts (what's left of each Brussels Sprout) in half and set aside in another bowl. Use kitchen scissors to cut the bacon into smaller strips or squares.

Heat up a large skillet over medium heat and add the bacon. Cook the bacon on one side for 3-4 minutes or until starting to curl then flip the pieces over. Cook for another 2 or so minutes then remove to a paper towel lined plate. Spoon out a tablespoon of the bacon grease onto the Brussels Sprout Leaves and stir to combine. Add the mini Brussels Sprout halves (not the leaves) to the pan that you cooked the bacon in cut side down and sauté for 3 minutes then stir and cook another 3 minutes or until slightly brown then remove form the heat. Meanwhile, add a little salt and pepper to the Brussels leaves and spread out onto the prepared baking sheet in a single layer. Roast for 10-12 minutes or until crisp.

While the Brussels Sprout leaves roast, heat up a large pot of salted water to a boil. Once boiling, add in the pasta. Cook the pasta according to package directions 8-10 minutes. Drain all but 1/3 cup of the pasta cooking liquid. Stir in the pesto, using the pasta cooking liquid to create more of a sauce (also the pasta will continue to absorb liquid). Add in the parmesan and stir. aste and adjust seasoning with extra salt and pepper. Transfer to a serving dish then top the hot pasta with the Brussels Sprouts, Brussels Sprout Chips, and bacon.