1. In a medium to large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sausage or ground meat, season with salt and pepper, and cook until browned, about 5–7 minutes. Transfer to a plate and set aside.

2. Add another tablespoon of olive oil to the same skillet and cook the diced onion for 3–4 minutes until softened. Transfer to the plate with the cooked protein.

3. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.

4. In the same skillet, add 1 tablespoon olive oil and sauté the minced garlic for about 1 minute. Stir in the pesto and cook for another minute, stirring constantly.

5. Pour in the broth, milk, and ghee. Bring to a gentle simmer for several minutes, then return the cooked protein and onions to the skillet and stir to combine.

6. Add the drained pasta back into the empty pasta pot. Pour the skillet mixture over the pasta, then add frozen peas, lemon zest, lemon juice, spinach, grated Parmesan, chives, cracked pepper, sea salt, and an additional 2–3 tablespoons olive oil. Stir well to combine.

7. Fold in the fresh basil and adjust seasoning with additional salt and pepper if needed.

8. Transfer to a serving dish and top with fresh dill and extra grated Parmesan. Serve immediately or at room temperature.