Description

This Herby Spring Pasta Salad With Protein is fresh, flavorful, and packed with savory sausage, vibrant herbs, and a light lemony pesto sauce. Perfect for lunch, dinner, meal prep, or gatherings, it’s a versatile crowd-pleasing dish.

Ingredients

1/3 cup extra virgin olive oil
1 pound organic pork or chicken sausage, or 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 broth of choice
3 tablespoons milk (cashew or regular)
2 tablespoons ghee
1 1/4 cup frozen peas
1 lemon, juiced
1/2 tablespoon lemon zest
1/4 cup grated Parmesan, plus more for topping
1/4 cup chives, chopped
1 teaspoon fresh cracked pepper
2 teaspoons sea salt
3 tablespoons fresh dill, roughly chopped (for topping)

Cook Mode Prevent your screen from going dark

Instructions

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 sauté 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. Add the broth, milk, and ghee, then bring to a gentle simmer for several minutes.

5. Return the cooked protein and onions to the skillet and stir to combine.

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

7. Top with fresh dill and additional grated Parmesan. Serve immediately or at room temperature.

Notes

For extra brightness, add more lemon juice to taste before serving.

Swap in turkey or chicken sausage for a lighter option.

This salad stores well in the fridge for up to 3 days, making it great for meal prep.

If serving chilled, drizzle with a little extra olive oil before serving to refresh the texture.