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Herby Spring Pasta Salad With Protein

This Herby Spring Pasta Salad With Protein is so delish, so simple and honestly just fun to make. Perfect for lunch, dinner, leftovers or any gathering, it's the best multipurpose, flavorful meal.
Total Time 40 minutes
Servings 6 - 8
Author Rachael DeVaux

Ingredients

Pasta Salad:

  • 1/3 cup extra virgin olive oil
  • 1 pound organic pork or chicken sausage or sub ground chicken/turkey
  • 1/2 medium onion finely diced
  • 1 box pasta I used Jovial brand gluten-free Mafalda, but bow tie or penne works
  • 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 any broth
  • 3 tablespoons milk I used cashew, regular milk also works
  • 2 tablespoons ghee
  • 1 1/4 cup frozen peas
  • 1 lemon squeezed
  • 1/2 tablespoon lemon zest
  • 1/4 cup grated Parmesan
  • 1/4 cup chives
  • 1 teaspoon fresh cracked pepper
  • 2 teaspoons sea salt

Topping:

  • 3 tablespoons fresh dill roughly chopped
  • Grated Parmesan

Instructions

  • In a medium to large skillet, add 1 tablespoon oil on medium-high heat. Add protein, season with salt and pepper, and brown, about 5-7 minutes. Once done, add to a plate and set aside.
  • Add another tablespoon of oil to your same skillet to cook the onions for 3-4 minutes. When the onions are done, add them to the plate of protein and set aside.
  • Meanwhile, bring a large pot of water to a bowl and cook your pasta.
  • Add one tablespoon oil to the same skillet from before and cook the minced garlic for 1 minute. Then add your pesto to cook for another minute, stirring constantly on medium heat. Add in broth, milk, ghee, and bring to a simmer for several minutes. Pour in your cooked protein and onions and stir.
  • Once you’ve strained your pasta, add the entire skillet mixture to the empty pasta pot, along with frozen peas, pasta, lemon zest, lemon juice, spinach, grated Parm, chives, ground pepper, sea salt and another 2-3 tablespoons olive oil. Stir well, then add in basil and additional pepper.
  • To plate, top with fresh dill and grated Parmesan. Serve immediately or at room temperature. Enjoy!