INGREDIENTS
1 lb
bow tie pasta
3 tbsp
olive oil
1 1/2 cups
pesto
1 cup
frozen chopped spinach, thawed and squeezed dry
3 tbsp
freshly squeezed lemon juice
1 1/4 cups
Greek Yogurt
1/2 cup
grated Parmesan
1 1/2 cups
frozen peas, thawed
1 cup
grape tomatoes, halved
1/3 cup
pine nuts