Step 1

Cook the pasta according to package directions. Drain and place in a bowl with the olive oil. Cool to room temperature.

Step 2

In the bowl of a food processor or blender, add the pesto, spinach, and lemon juice. Pulse until combined. Add the Greek yogurt and pulse until completely incorporated.

Step 3

Season the pesto mixture to taste with salt and pepper, then add the pesto mixture to the cooled pasta. (You may not need all of the pesto mixture.)

Step 4

Coat the pasta with the sauce, and add the Parmesan, peas, grape tomatoes and pine nuts.

Step 5

Stir and serve at room temperature or chilled.