In a small jar, combine garlic, kosher salt, black pepper, lemon zest, lemon juice, white balsamic vinegar, Dijon mustard, and olive oil. Shake until well combined.

Bring 4 quarts of water to a boil in a large pot, adding sea salt. Add bowtie pasta and cook according to package directions, about 8-10 minutes. Drain and rinse under cold water.

Toast pine nuts in a skillet over medium heat for 5-6 minutes until golden brown. Let cool.

In a large bowl, combine cooled pasta, arugula, toasted pine nuts, grated parmesan, and sliced basil. Toss gently.

Re-shake the vinaigrette and pour over the salad. Toss until ingredients are well coated.

Taste and adjust seasoning with salt or pepper as needed. Garnish and serve.