Heat a tablespoon of extra virgin olive oil in a large skillet over medium heat. Add your choice of organic pork or chicken sausage, seasoning it with a pinch of sea salt and fresh cracked pepper. Cook for about 6–8 minutes, stirring occasionally, until the meat is browned and cooked through. Remove the protein from the skillet and set it aside.

In the same skillet, add the diced medium onion and sauté for 3–4 minutes until it becomes translucent and fragrant. Once done, scoop the onions out and set them aside with the protein.

Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente, roughly 8–10 minutes. Drain in a colander.

Return the skillet to medium heat and add minced garlic, sautéing for about 30 seconds until fragrant. Stir in the pesto, chicken bone broth, cashew milk, and ghee, allowing the mixture to simmer for 3–4 minutes.

Once the sauce is ready, lower the heat and stir in the browned protein, sautéed onions, and cooked pasta. Add in the fresh spinach, frozen peas, lemon zest and juice, grated Parmesan, chopped chives, salt, and black pepper. Mix until everything is evenly coated.

To finish your dish, sprinkle fresh dill and additional grated Parmesan over the top. Serve warm or let it cool to room temperature.