In a large skillet over medium heat, warm 2 tablespoons of extra virgin olive oil. 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, seasoning with sea salt and fresh cracked pepper. Once done, remove the protein from the skillet and set aside.

In the same skillet, add the diced onion and sauté for approximately 3-4 minutes, or until it becomes translucent. Stir occasionally, then add the cooked sausage back into the skillet.

Bring a large pot of salted water to a boil. Once boiling, add the mafalda pasta and cook until al dente—around 8-10 minutes. When done, drain the pasta and set aside.

In the now-empty skillet, add 2 minced garlic cloves and sauté for about 1 minute until aromatic. Mix in 1/2 cup of pesto, 1/2 cup of chicken broth, 1/4 cup of milk, and 2 tablespoons of ghee. Allow to simmer for 3-5 minutes until slightly thickened.

Stir in the sautéed protein and onions, followed by the cooked pasta, 1 cup of frozen peas, zest and juice of 1 lemon, 2 cups of fresh spinach, and 1/2 cup of grated Parmesan cheese. Season generously with pepper and sea salt to taste.

Once well combined, remove from heat. Garnish with chopped chives and additional Parmesan if desired. Serve warm or cool to room temperature.