Bring a large pot of water to a boil, and add a pinch of salt. Cook the pasta for about 8–10 minutes until al dente.

Toast the pine nuts in a dry skillet over medium-low heat for 2–3 minutes until golden brown and fragrant. Remove from heat.

In a bowl, whisk together olive oil, lemon juice, zest, minced garlic, and Dijon mustard. Season with salt and pepper to taste until emulsified.

In a mixing bowl, combine the warm drained pasta with three-quarters of the dressing, cherry tomatoes, toasted pine nuts, and Parmesan.

Gently fold in the arugula until just wilted. Adjust seasoning and serve immediately topped with remaining Parmesan.