In a tightly sealed jar, combine 1-2 grated garlic cloves, kosher salt, black pepper, 1 teaspoon lemon zest, and 2 tablespoons lemon juice. Add 2 tablespoons white balsamic vinegar, ½ teaspoon Dijon mustard, and 3 tablespoons extra virgin olive oil. Seal the jar and shake until well blended. Set aside.

Bring a large pot of salted water to a rolling boil. Add 1 pound of bowtie pasta and cook until al dente, about 8-10 minutes. Drain and reserve some pasta water if needed.

Rinse the pasta under cold running water to cool it down and prevent mushiness. Spread the pasta on a baking sheet to evaporate excess water.

Toast ⅓ cup of pine nuts in a dry skillet over medium heat for 5-6 minutes until golden brown and fragrant, then set aside to cool.

In a large bowl, mix the cooled pasta with 2 handfuls of baby arugula, the toasted pine nuts, ⅓ cup of freshly grated Parmesan cheese, and ¼ cup of thinly sliced basil. Toss gently.

Shake the vinaigrette jar again and pour over the pasta mixture. Toss to coat evenly, adjusting seasoning with salt and pepper if desired.

Arrange the salad on a serving platter, garnishing with extra basil leaves, lemon slices, and a sprinkle of Parmesan and black pepper.