Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add your choice of organic pork or chicken sausage and season with salt and pepper. Sauté for about 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the protein from the skillet and set aside.

In the same skillet, add another splash of olive oil if needed. Sauté 1 finely chopped onion over medium heat for about 3-4 minutes until translucent. Return the cooked protein to the skillet and stir to combine.

Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook until al dente, about 8-10 minutes. Drain the pasta, making sure not to rinse.

In the same skillet, add 2 minced garlic cloves and sauté for about 1 minute. Stir in ½ cup of pesto, ½ cup of chicken bone broth, and ¼ cup of milk. Add 1 tablespoon of ghee and simmer on low heat for 3-5 minutes.

Add the cooked protein, sautéed onions, drained pasta, and 1 cup of frozen peas to the skillet. Squeeze in the juice of half a lemon and sprinkle with zest, adding 2 cups of fresh spinach, ½ cup of grated Parmesan cheese, and chopped chives. Toss until well-coated.

Serve the salad warm or allow it to cool. Garnish with fresh dill and extra Parmesan if desired.