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Cook the pasta according to package directions. Drain and place in a bowl with the olive oil. Cool to room temperature.
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.
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.)
Coat the pasta with the sauce, and add the Parmesan, peas, grape tomatoes and pine nuts.
Stir and serve at room temperature or chilled.