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Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until it's al dente.
Strain the pasta and let cool before making the pasta salad.
For the lemon vinaigrette, add the olive oil, juice of 1,5 lemon, salt and pepper to taste to a small mason jar. Shake well. Its ok if its a bit sour, because of the rest of ingredients you will add later.
Add the pasta to the mixing bowl along with the arugula, Parmigiano and lemon vinaigrette. Add more lemon and arugula to taste.
Plate and top with mozarella, little bit of pesto, chopped pistachio, a drizzle of olive oil and more Parmigiano.