Roasted Brussels Sprouts Pasta with Lemon

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Combine Brussels sprouts, lemon halves, salt, pepper and 2 tablespoons oil in a large bowl; toss to coat well. Spread in an even layer on the prepared baking sheet. Roast until the Brussels sprouts are charred in spots and the lemons have softened, 18 to 20 minutes. Remove from oven and let cool for 5 minutes.

Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions; drain and transfer to a large bowl.

Add the Brussels sprouts to the pasta. Squeeze the juice of the lemons over the pasta mixture; transfer the lemons to a cutting board. Finely chop the peel, pith and fruit of the lemons.

Add the chopped lemon, cheese and the remaining 3 tablespoons oil to the pasta; stir to combine. Divide the pasta evenly among 6 bowls and top with fresh basil, if desired.