Bring a large pot of salted water to a boil. Blanch the broccolini for 2 minutes until bright green and tender. Transfer to a bowl of ice water to halt cooking, then chop.

In a large skillet, heat 2 tablespoons of olive oil. Add breadcrumbs and sauté for 4-5 minutes until golden brown. Remove and set aside.

In the same skillet, add blanched broccolini and cook over medium-high heat for 2-3 minutes per side until slightly charred. Chop and keep in the skillet.

Cook the linguine in reserved boiling water according to package instructions for 8-10 minutes until al dente. Reserve about a cup of pasta water, then drain.

Melt 2 tablespoons of butter in the skillet over medium heat. Add chopped scallions and minced garlic, cooking for 2-3 minutes until fragrant.

Add about half a cup of reserved pasta water to the skillet, then add cooked linguine, lemon juice, and grated Parmesan. Toss until cheese melts.

Plate the linguine, topping with toasted breadcrumbs and additional Parmesan cheese. Serve warm.