Cook pasta in boiling salted water according to package instructions, until al dente. Reserve one cup of the pasta water and set aside. Drain pasta.

Make Pesto: Add pine nuts, garlic and parmesan cheese to a food processor and pulse several times. Scrape down the sides of the bowl. Add basil and pulse until well chopped. Scrape down the sides of the bowl.

Add lemon juice and then slowly drizzle in the olive oil, as you pulse. Start with 1/2 cup. Add salt and pepper, to taste. Add more olive oil, until it reaches a soft sauce consistency.

Assemble: Add pasta to a large serving bowl. Add a splash of reserved pasta water and toss. Add half of the pesto and toss to combine. Add another splash of pasta water. Add remaining pesto. Add arugula and cherry tomatoes and toss to combine.

Garnish with fresh parmesan cheese or burrata.