In a sturdy jar, combine freshly grated garlic, a pinch of salt, and black pepper. Then add the lemon zest and juice, white balsamic vinegar, Dijon mustard, and extra virgin olive oil. Seal the jar tightly and shake vigorously for about 30 seconds until well blended and emulsified.

Bring a large pot of water to a rolling boil with a generous amount of salt. Add the bowtie pasta and cook according to package instructions for about 8-10 minutes until al dente.

In a dry skillet over medium heat, toast the pine nuts for about 5-6 minutes, stirring frequently, until golden brown.

In a large mixing bowl, combine the cooled bowtie pasta, fresh baby arugula, toasted pine nuts, grated parmesan cheese, and torn fresh basil leaves. Toss gently to distribute evenly.

Pour the vinaigrette over the pasta salad mixture and toss until all components are evenly coated.

Taste and adjust the seasoning with additional salt and black pepper as desired. Garnish with extra grated parmesan, fresh basil leaves, and lemon slices.