- 20 ounces frozen cheese tortellini
- 1/4 cup pesto
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 cups arugula
Cook tortellini until al dente; drain and cool. In large bowl, whisk pesto, yogurt and lemon juice; season. Add tortellini and arugula; toss to combine. Season.