Description
Herby Spring Pasta Salad made with protein, fresh herbs, lemon, pesto, and tender pasta. Perfect for meal prep, picnics, or an easy lunch served warm or cold.
Ingredients
Scale
- 1/3 cup extra virgin olive oil
- 1 pound organic pork or chicken sausage
- 1/2 medium onion, finely diced
- 1 box gluten-free pasta
- 2 cups spinach, finely chopped
- 1/2 cup fresh basil, chopped
- 1 tablespoon minced garlic
- 3 tablespoons pesto
- 3/4 cup chicken bone broth
- 3 tablespoons milk
- 2 tablespoons ghee
- 1 1/4 cups frozen peas
- 1 lemon, juiced
- 1/2 tablespoon lemon zest
- 1/4 cup grated Parmesan cheese
- 1/4 cup chives
- 1 teaspoon black pepper
- 2 teaspoons sea salt
- 3 tablespoons fresh dill
- Extra Parmesan for topping
Instructions
- Heat olive oil in a skillet and brown the protein with salt and pepper, then set aside
- Cook diced onion in the same skillet until soft and set aside
- Boil pasta in salted water until al dente and drain
- Cook garlic in olive oil, add pesto, then stir in broth, milk, and ghee and simmer
- Return protein and onion to the skillet and stir
- Combine pasta with skillet mixture, peas, lemon zest, lemon juice, spinach, Parmesan, chives, salt, pepper, olive oil, and basil
- Top with dill and additional Parmesan and serve
Notes
- Serve warm, room temperature, or chilled
- Add extra olive oil before serving if pasta absorbs sauce
- Keeps well for meal prep up to four days
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg