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Ingredients
Scale
- 1/3 cup extra virgin olive oil
- 1 pound organic pork or chicken sausage (or substitute with ground chicken/turkey)
- 1/2 medium onion, finely diced
- 1 box pasta (gluten-free Mafalda, bow tie, or penne)
- 2 cups spinach, finely chopped
- 1/2 cup fresh basil, chopped
- 1 heaping tablespoon minced garlic
- 3 tablespoons pesto
- 3/4 cup chicken bone broth (or any broth)
- 3 tablespoons cashew milk (or regular milk)
- 2 tablespoons ghee
- 1 1/4 cup frozen peas
- Juice and zest of 1 lemon
- 1/4 cup grated Parmesan
- 1/4 cup chives, chopped
- 1 teaspoon fresh cracked pepper
- 2 teaspoons sea salt
- 3 tablespoons fresh dill, roughly chopped
- Grated Parmesan for serving
Instructions
- Heat olive oil in a skillet and cook sausage until browned; set aside.
- Sauté onion until soft; remove and combine with sausage.
- Boil water and cook pasta according to package instructions; set aside.
- In the skillet, cook garlic, then stir in pesto, broth, and milk; simmer.
- Combine cooked sausage and onions with sauce; mix in pasta.
- Add peas, lemon juice, spinach, cheese, chives, pepper, salt, and olive oil; stir well.
- Top with fresh dill and extra cheese; serve warm or cool.
Notes
Use seasonal vegetables for extra freshness.
Substitute protein with tofu or chickpeas for a vegetarian option.
Salt pasta water well to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 50