In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 12 ounces of organic pork or chicken sausage, cooking for about 8–10 minutes until browned and cooked through. Season with sea salt and pepper and set aside.

In the same skillet, sauté the finely diced medium onion over medium heat for about 5 minutes until translucent. Add to the cooked protein.

Boil a large pot of salted water and cook 8 ounces of pasta according to package instructions until al dente, around 8–10 minutes. Drain and rinse under cold water.

In the skillet, sauté 2 minced garlic cloves for 1–2 minutes. Stir in 1/2 cup of pesto, 1/2 cup of chicken bone broth, 1/4 cup of milk, and 2 tablespoons of ghee. Simmer for about 3–5 minutes until thickened.

In a large mixing bowl, combine the drained pasta, skillet mixture, 1 cup of frozen peas, juice and zest of 1 lemon, 2 cups of finely chopped spinach, cooked protein and onion mixture, 1/2 cup of grated Parmesan (if using), 1 tablespoon of fresh chives, and a pinch of salt and pepper. Toss well.

Transfer the salad to a serving bowl and garnish with freshly chopped dill and additional grated Parmesan. Chill for at least 30 minutes before serving.