In a jar, combine minced garlic, kosher salt, black pepper, lemon zest, fresh lemon juice, white balsamic vinegar, and Dijon mustard. Gradually whisk in extra virgin olive oil until emulsified.

Bring a large pot of salted water to a boil, add bowtie pasta, and cook according to package instructions (about 10-12 minutes) until al dente. Drain and rinse under cold water.

In a skillet over medium heat, toast pine nuts for 5-7 minutes until fragrant and golden brown.

In a large mixing bowl, combine cooled pasta, arugula, parmesan cheese, and cooled toasted pine nuts. Fold in fresh basil leaves.

Shake the vinaigrette and drizzle over the salad ingredients. Toss gently and season with additional salt and pepper.

Transfer to a serving bowl, garnish with extra basil or lemon slices, and enjoy fresh.