In a large skillet, pour in 2 tablespoons of extra virgin olive oil and heat over medium-high for about 2 minutes. Add 1 lb of your choice of organic pork or chicken sausage, breaking it into chunks as it browns for approximately 6-8 minutes, until fully cooked and no longer pink inside. Season with 1 teaspoon of sea salt and fresh cracked pepper to enhance flavor before transferring the protein to a plate.

Using the same skillet, lower the heat to medium and toss in 1/2 finely diced medium onion. Sauté for about 3-4 minutes until the onions become translucent and aromatic. Stir in the cooked sausage, allowing their flavors to meld together for an additional 2 minutes.

While the onion and protein blend, fill a large pot with water and add a generous pinch of sea salt. Bring it to a boil over high heat, then add 1 box of gluten-free Mafalda pasta, cooking according to package instructions until it reaches an al dente texture—usually about 8-10 minutes.

In the same skillet, now empty, add 1 heaping tablespoon of minced garlic and sauté for about 1 minute until fragrant. Stir in 3 tablespoons of pesto, 3/4 cup of chicken bone broth, 3 tablespoons of milk, and 2 tablespoons of ghee. Allow the mixture to simmer for 2-3 minutes on low heat until it thickens slightly.

To the skillet, return the sausage and onions, then add the cooked pasta, 1 1/4 cups of frozen peas, 2 cups of finely chopped spinach, the juice and zest of 1 lemon, 1/4 cup of grated Parmesan, and 1/4 cup of chopped chives. Gently toss everything together for about 2-3 minutes until all components are well coated and heated through.

Finally, enhance flavors by sprinkling a pinch of fresh cracked pepper and an additional 2 teaspoons of sea salt, adjusting to your taste. Garnish with 3 tablespoons of roughly chopped fresh dill and some extra Parmesan on top. Serve the salad warm or allow it to cool to room temperature.