Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1/4 cup (60ml) reserved pasta cooking water
  • 1/2 cup (125g) basil pesto
  • 1/3 cup (80g) Greek yogurt
  • 1/4 cup (60g) mayonnaise
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (75g) sundried tomatoes, julienned
  • 1/2 cup (75g) crumbled feta cheese
  • 1/2 cup (75g) mini mozzarella pearls
  • 2 cups (60g) fresh baby arugula or spinach
  • 1/4 cup (30g) toasted pine nuts

Instructions:

  1. Bring a large pot of heavily salted water to a boil and cook the pasta until al dente (usually 1 minute less than package directions).
  2. Reserve 1/2 cup of the cloudy pasta water before draining the pasta. Drain and let the pasta sit in the colander for 3–5 minutes to cool and let steam escape.
  3. In a small bowl, whisk together the pesto, Greek yogurt, mayonnaise, lemon juice, garlic powder, salt, and pepper.
  4. Slowly whisk 2 tablespoons of the reserved pasta water into the sauce until glossy and smooth.
  5. Transfer the cooled pasta to a large mixing bowl, pour the creamy pesto sauce over the noodles, and toss until evenly coated.
  6. Gently fold in the sundried tomatoes, feta, and mozzarella pearls.
  7. Stir in the arugula or spinach until the leaves are just barely wilted.
  8. Sprinkle with toasted pine nuts just before serving.