Heat a large skillet over medium heat on your stove. Empty the entire jar of artichoke hearts, including the liquid, into the pan. Let them heat/simmer for 4-5 minutes.
Set a pot of water on your stove and set it to boil.
Then, pour in your jar of pesto to the skillet (after the 4-5 minutes mentioned above). Stir them together well and let it simmer for about 10 minutes, stirring and scraping the bottom of the pan with a rubber spatula occasionally.
Once your water in the other pot has started to boil, cook your pasta according to the package instructions. When it is finished cooking, drain out the pasta water and leave the noodles in the pot you boiled them in.
After about 10 minutes, squeeze the juice from the lemon into the skillet and stir. Let it simmer for another 5 minutes or so, stirring occasionally.
Now, stir in the Greek yogurt until fully combined.
Pour your creamy lemon artichoke pesto sauce into the pot with the pasta and stir until the pasta is fully coated.
Return the empty skillet to the stove. It will have some sauce residue on it and this is good! Add your arugula to the pan over low heat and stir until fully wilted down.
Add the arugula to the pasta, serve, and enjoy!
Top with Parmesan cheese is desired.
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.