In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the organic pork or chicken sausage and cook for 6-8 minutes until browned.

In the same skillet, add the finely diced onion and sauté for about 4-5 minutes until translucent. Add to the bowl with the sausage.

Fill a large pot with water, bring to a boil, and add a pinch of salt. Cook pasta according to package instructions until al dente, about 8-10 minutes.

Return the skillet to medium heat, add minced garlic, and sauté for 1 minute. Stir in pesto, broth, milk, and ghee, allowing to simmer for 3-5 minutes.

In a large bowl, combine the cooked pasta, sausage, onions, sauce, frozen peas, lemon zest and juice, spinach, Parmesan, chives, and seasonings. Stir gently.

Let the salad rest for 10-15 minutes before serving. Add dill and extra Parmesan just before serving.