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

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

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

In a large mixing bowl, combine cooled pasta, arugula, pine nuts, parmesan, and basil. Toss gently to mix.

Pour the vinaigrette over the salad and toss to coat. Taste and adjust seasoning with salt and pepper.

Transfer salad to a serving bowl and garnish with basil leaves and lemon slices.