In a medium-sized jar, combine 2 grated garlic cloves, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add 1 teaspoon lemon zest, 2 tablespoons freshly squeezed lemon juice, 2 tablespoons white balsamic vinegar, and 1/2 teaspoon Dijon mustard. Pour in 3 tablespoons of high-quality extra virgin olive oil, then shake vigorously until well combined. Set aside.

Bring a large pot of salted water to a rolling boil. Add 1 pound of bowtie pasta and cook according to package instructions, typically 8-10 minutes. Drain in a colander and rinse with cold water to stop cooking.

In a dry skillet over medium heat, toast 1/3 cup of pine nuts, stirring frequently for about 4-6 minutes until golden and fragrant. Remove from heat and cool on a plate.

In a large mixing bowl, combine the cooled pasta, 2 handfuls of baby arugula, the toasted pine nuts, and 1/3 cup of freshly grated Parmesan cheese. Gently fold in 1/4 cup of thinly sliced fresh basil.

Give the vinaigrette a quick shake, then pour it over the pasta salad mixture. Toss gently until well combined and adjust seasoning as necessary.

Transfer the finished salad to a serving bowl. Garnish with extra basil leaves, lemon slices, or additional Parmesan if desired, and serve slightly chilled or at room temperature.