Ingredients
Protein & Vegetables
- 1 pound organic pork or chicken sausage (or substitute ground chicken/turkey)
- 1/2 medium onion, finely diced
- 2 cups spinach, finely chopped
- 1 1/4 cup frozen peas
- 1/4 cup chives
- 3 tablespoons fresh dill, roughly chopped
- 1 teaspoon fresh cracked pepper
- 2 teaspoons sea salt
Pasta & Grains
- 1 box pasta (gluten-free Mafalda recommended, but bow tie or penne works)
Liquids & Oils
- 1/3 cup extra virgin olive oil
- 3/4 cup chicken bone broth (or any broth)
- 3 tablespoons milk (cashew milk or regular milk)
- 2 tablespoons ghee
Herbs & Flavorings
- 1/2 cup fresh basil, chopped
- 1 heaping tablespoon minced garlic
- 3 tablespoons pesto
- 1 lemon, juiced
- 1/2 tablespoon lemon zest
Cheese
- 1/4 cup grated Parmesan
- Additional grated Parmesan for serving
Instructions
- Brown the Protein: Heat 1 tablespoon of olive oil in a medium to large skillet over medium-high heat. Add the sausage (or ground chicken/turkey), season with 2 teaspoons of sea salt and 1 teaspoon of fresh cracked pepper, then brown it for about 5-7 minutes until fully cooked. Once done, transfer the protein to a plate and set aside.
- Cook the Onions: Add another tablespoon of olive oil to the same skillet. Sauté the finely diced onions for 3-4 minutes until softened and translucent. Remove the onions and add them to the plate with the protein.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce Base: Return the skillet to medium heat and add 1 tablespoon of olive oil. Sauté the minced garlic for 1 minute until fragrant. Stir in the pesto and cook for another minute, stirring constantly to combine flavors.
- Simmer the Sauce: Add the chicken bone broth, milk, and ghee to the skillet. Bring the mixture to a gentle simmer and let it cook for several minutes, stirring occasionally. Then, add the browned protein and cooked onions back into the skillet, stirring to combine all ingredients.
- Combine and Season: Transfer the skillet mixture to the large pot used for the pasta. Add the drained pasta, frozen peas, chopped spinach, lemon zest, lemon juice, grated Parmesan, chives, additional cracked pepper, 2-3 tablespoons of olive oil, and 2 teaspoons of sea salt. Stir everything well to combine evenly.
- Add Fresh Herbs and Serve: Lastly, fold in the chopped fresh basil and adjust the seasoning with more cracked pepper if desired. To serve, plate the salad and top generously with fresh dill and additional grated Parmesan. Enjoy immediately or at room temperature.
Notes
- You may substitute pork or chicken sausage with ground chicken or turkey for a leaner option.
- This salad can be served warm or at room temperature, making it suitable for meal prep or picnics.
- Using gluten-free pasta maintains the recipe’s gluten-free status.
- Cashew milk is used here, but you can replace it with any milk of your choice including dairy or plant-based alternatives.
- Feel free to adjust the amount of fresh herbs to your taste preference for more intense flavor.
- Leftovers keep well refrigerated for 2-3 days and can be enjoyed cold or lightly reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free