In a large skillet over medium heat, warm 2 tablespoons of extra virgin olive oil. Once hot, add your choice of organic pork or chicken sausage and cook for about 5-7 minutes until browned, stirring frequently. Season with salt and pepper to taste. When perfectly cooked, remove the sausage and set aside while keeping the flavorful drippings in the skillet.

Using the same skillet, add the finely diced medium onion and sauté for about 3-4 minutes until translucent and fragrant. Stir occasionally to ensure even cooking. This aromatic base will enhance the Herby Spring Pasta Salad's flavor profile. Once done, mix the cooked onions with the sautéed sausage in a separate bowl.

In a large pot, bring salted water to a boil and add your pasta of choice (mafalda, penne, or bow tie). Cook according to package instructions, usually around 8-10 minutes, until al dente. Drain well and set aside.

In the same skillet, lower the heat and add minced garlic to the remaining drippings, sautéing for about 1 minute until fragrant. Next, stir in the pesto, chicken bone broth, milk, and ghee, allowing the mixture to simmer for about 4-5 minutes until slightly thickened.

In the skillet, add the previously cooked sausage, onions, drained pasta, and 1 cup of frozen peas. Then, fold in the lemon zest, lemon juice, spinach, grated parmesan, chopped chives, fresh cracked pepper, and additional salt. Mix everything gently for about 2-3 minutes until well-combined.

Once combined, top the salad with fresh dill and more grated parmesan, if desired. Allow the salad to sit for a few minutes before serving.