Bring a large pot of salted water to a boil, then add your choice of short pasta like fusilli. Cook according to the package instructions until al dente, approximately 8-10 minutes. Once cooked, drain the pasta in a colander, and return it to the pot. Allow it to cool slightly while you prepare the dressing.

In a small bowl, whisk together freshly squeezed lemon juice, extra virgin olive oil, and a pinch of salt and pepper to create the dressing. Aim for a good balance—about 2 parts oil to 1 part lemon juice. Set it aside, letting the flavors mingle while you toast the nuts.

In a dry skillet over medium heat, add the pine nuts and toast them until they turn golden brown and fragrant, about 3-5 minutes. Stir frequently to avoid burning. Once achieved, remove from heat and let them cool on a plate.

With the pasta still warm in the pot, pour the prepared lemon dressing over it, stirring gently to coat the pasta evenly.

Next, gently fold in the fresh arugula, sliced cherry tomatoes, and toasted pine nuts into the pasta mixture. Use a spatula to combine without crushing the tomatoes or wilting the arugula.

Transfer the salad to a serving bowl and, if desired, sprinkle with freshly grated Parmesan cheese. Serve immediately or refrigerate for up to 30 minutes before serving to chill.