Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add organic pork or chicken sausage, cooking for about 5–7 minutes until browned and cooked through. Transfer protein to a plate and set aside.

In the same skillet, add finely diced medium onion and sauté over medium heat for 3–4 minutes until translucent. Add sautéed onions to the plate with the protein.

Bring a large pot of salted water to a boil, add 8 ounces of pasta and cook for 8–10 minutes until al dente. Drain and set aside.

In the same skillet, add 2 minced garlic cloves and cook for 1 minute. Then, mix in ½ cup of pesto, ½ cup of chicken bone broth, ¼ cup of milk, and 2 tablespoons of ghee. Let it simmer for 3–4 minutes.

Add the cooked protein and sautéed onions back into the skillet along with drained pasta. Fold in 1 cup of frozen peas, zest and juice of one lemon, 1 cup of finely chopped spinach, ½ cup of grated Parmesan, and chopped chives. Toss well.

Transfer to a serving bowl or platter, garnish with fresh dill and additional Parmesan if desired, and serve warm or chilled.