Elbows with Italian Sausage, Brussels Sprouts, Pistachios & Lemon

• 1 box (12 oz) Carbe Diem!™ Elbows Pasta
• 1 tablespoon olive oil, plus more, if needed
• 1 pound bulk hot or mild Italian sausage (or a mix of the two)
• 1 pound Brussels sprouts, trimmed & thinly sliced
• 1/2 teaspoon kosher salt, plus more for serving, if desired
• 1/2 teaspoon ground pepper, plus more for serving, if desired
• 1 tablespoon Dijon mustard
• Zest and juice of 1 lemon
• 1/2 cup chopped toasted pistachios

1. Bring a large pot of salted water to boil. Cook elbows according to package directions until just under al dente, about 12 minutes. Drain, reserving 1 1/2 cups pasta water.

2. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon as it cooks, about 5 to 7 minutes. Transfer sausage to a paper towel lined plate with a slotted spoon, leaving any fat in the skillet.

3. If needed, add more olive oil to pan. Add Brussels sprouts to pan in a thin layer. Cook undisturbed until beginning to brown, about 3 minutes. Stir and continue to cook until sprouts are caramelized and brown, stirring every 30 seconds or so, about 3 minutes more. Season with salt and pepper.

4. Add reserved pasta water, mustard, and lemon zest to pan with Brussels sprouts, and bring to a boil. Add sausage and cooked pasta, and cook for 1 minute, until pasta is coated with a silky sauce.

5. Remove from heat. Squeeze lemon juice over pasta and sprinkle with pistachios. Season with additional salt and pepper if needed. Serve immediately.