1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the cooked pasta, arugula, and cherry tomatoes.
3. In a small bowl, whisk together the olive oil, lemon juice, and lemon zest. Season with salt and pepper to taste.
4. Pour the lemon dressing over the pasta mixture and toss until everything is well coated.
5. Fold in the grated Parmesan and toasted pine nuts, if using. Give it a final toss to combine all ingredients evenly.
6. Taste and adjust seasoning if necessary, adding more lemon juice or salt as desired.

One tip from my kitchen to yours: always zest your lemons before juicing them. It’s a small step that makes a big difference in flavor, and it’s a trick I picked up from my mom, who always knew how to make the most out of simple ingredients.