In a small jar, combine grated garlic, salt, black pepper, lemon zest, lemon juice, white balsamic vinegar, Dijon mustard, and olive oil. Shake well to emulsify and set aside.

Bring a large pot of salted water to a boil. Cook bowtie pasta for 8-10 minutes until al dente. Drain and rinse under cold water.

Toast pine nuts in a dry skillet over medium heat for 5-6 minutes until golden brown, stirring frequently.

In a large mixing bowl, combine cooled pasta, arugula, toasted pine nuts, parmesan cheese, and torn basil. Gently fold together.

Pour the prepared vinaigrette over the salad mixture and toss gently to coat.

Taste and adjust seasoning with additional salt and black pepper if needed. Garnish with more parmesan, basil leaves, and lemon slices before serving.