In a medium jar, combine 1 minced garlic clove, a pinch of salt, black pepper, the zest and juice of 1 lemon, 2 tablespoons of white balsamic vinegar, and 1 teaspoon of Dijon mustard. Slowly drizzle in ¼ cup of extra virgin olive oil while shaking vigorously until well mixed. Set aside.

Bring a large pot of salted water to a rolling boil over high heat. Add 8 ounces of bowtie pasta and cook for 8-10 minutes, until al dente. Drain and rinse the pasta under cold water.

In a dry skillet over medium heat, add ¼ cup of pine nuts and toast for about 5-6 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.

In a large mixing bowl, combine the cooked pasta, 3 cups of baby arugula, the toasted pine nuts, ½ cup of grated Parmesan cheese, and ¼ cup of freshly chopped basil. Gently mix the ingredients.

Re-shake the vinaigrette and pour it over the pasta salad mixture. Toss gently until all components are evenly coated.

Taste the salad and adjust seasoning with salt and black pepper as needed. Garnish with extra grated Parmesan, fresh basil leaves, and lemon slices. Serve immediately or refrigerate until ready.