In a medium jar, combine 2 minced garlic cloves, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 tablespoon lemon zest, 3 tablespoons lemon juice, 2 tablespoons white balsamic vinegar, and 1 teaspoon Dijon mustard. Pour in ¼ cup of extra virgin olive oil. Secure the lid and shake vigorously for about 30 seconds until fully emulsified.

In a large pot, bring 4 quarts of water to a rolling boil over high heat. Add 1 tablespoon of fine sea salt and 8 ounces of bowtie pasta. Cook according to package directions, usually around 10-12 minutes, until al dente. Drain and rinse under cold water.

Heat a skillet over medium heat and add ¼ cup of pine nuts. Toast them for about 5-6 minutes, stirring frequently, until golden brown and fragrant.

In a large mixing bowl, add the cooled pasta, 2 cups of baby arugula, the toasted pine nuts, ½ cup of grated Parmesan cheese, and 1 cup of roughly chopped fresh basil. Gently toss together.

Shake the vinaigrette, pour it over the salad mixture, and toss gently ensuring everything is coated.

Transfer the salad to a serving bowl, garnish with extra basil leaves and grated Parmesan, and serve.