Lemony Linguine with Chicken Sausage

🥘 Ingredients

• Brussels sprouts
  1 lb
• Parmesan cheese
  6 tbsp
• cheese roux concentrate
  2 oz
• chili flakes
  1 tsp
• cream cheese
  4 tbsp
• garlic herb butter
  4 tbsp
• lemon
  1 unit
• linguine pasta
  12 oz
• olive oil (large drizzle)
• panko breadcrumbs
  ½ cup
• pasta cooking water
  1 c, 1½ cups
• pepper
• plain butter
  1 tbsp
• salt
• scallions
  2 unit

🍳 Cookware

• large pot
• zester
• strainer
• large pan
• small bowl
• whisk

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Trim and halve Brussels sprouts lengthwise; lay flat, then thinly slice crosswise into shreds. Using a zester , zest and quarter lemon .

   scallions: 2 unit, Brussels sprouts: 1 lb, lemon: 1 unit
2. 

   2

   Once water is boiling, add linguine pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 9 minutes to ⏱️ 11 minutes . Reserve pasta cooking water (2 cups for 4 servings), then drain using a strainer . (Keep empty pot handy for step 4.) Meanwhile, melt plain butter (2 tbsp for 4) in a large pan over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden and toasted, ⏱️ 2 minutes to ⏱️ 3 minutes . Stir in scallion whites and season with salt and pepper . Turn off heat; transfer to a small bowl . Wipe out pan.

   linguine pasta: 12 oz, pasta cooking water: 1½ cups, plain butter: 1 tbsp, panko breadcrumbs: ½ cup, salt, pepper
3. 

   3

   Heat olive oil in same pan over medium-high heat. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, ⏱️ 4 minutes to ⏱️ 6 minutes . Stir in a pinch of chili flakes if desired; cook for ⏱️ 30 seconds more. Turn off heat.

   olive oil (large drizzle), chili flakes: 1 tsp
4. 

   4

   Once linguine is drained, heat pot used for pasta over medium heat. Add cheese roux concentrate and pasta cooking water (1½ cups for 4 servings); using a whisk , whisk to combine. Cook, whisking, until slightly thickened, ⏱️ 2 minutes to ⏱️ 3 minutes . Reduce heat to medium low and whisk in cream cheese until melted and combined.

   cheese roux concentrate: 2 oz, pasta cooking water: 1 c, cream cheese: 4 tbsp
5. 

   5

   Add drained linguine, Brussels sprouts, garlic herb butter , Parmesan cheese , scallion greens, half the lemon zest, and a big squeeze of lemon juice to pot with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce, about ⏱️ 1 minute . TIP: If needed, stir in more reserved pasta cooking water a splash at a time. Taste and season with salt and pepper. Add more lemon juice if desired.

   garlic herb butter: 4 tbsp, Parmesan cheese: 6 tbsp
6. 

   6

   Divide pasta between bowls. Top with panko and remaining lemon zest to taste. Sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.