Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add your choice of organic pork or chicken sausage, breaking it apart with a spatula. Cook for about 5-7 minutes until golden brown and cooked through. Season with salt and pepper, then remove from the skillet and set aside on a plate.

In the same skillet, add a diced onion and sauté for 3-4 minutes until it becomes translucent and aromatic. Combine the cooked protein back into the skillet with the onions and stir to blend for an additional minute.

Bring a large pot of salted water to a rolling boil. Add 8 ounces of Mafalda pasta and cook for 8-10 minutes, or until al dente. Drain the pasta and set aside to cool slightly.

In the same skillet, lower the heat and add 3 cloves of minced garlic. Sauté for about 1 minute until fragrant, then stir in ½ cup of pesto, ½ cup of chicken bone broth, ¼ cup of milk, and 2 tablespoons of ghee. Simmer for approximately 3-5 minutes, allowing the mixture to thicken.

Add the protein and onion mixture back to the skillet, followed by the drained pasta and 1 cup of frozen peas. Stir in the zest and juice of one lemon, 2 cups of fresh spinach, ½ cup of grated Parmesan, and chopped chives. Mix until well coated and heated through, about 2-3 minutes.

Remove from heat and fold in a handful of fresh dill. Taste and adjust salt and pepper as needed. Serve warm or cool to room temperature for about 30 minutes before serving.