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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 one lemon, salt and pepper to taste to a small mason jar. Shake well.
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 burrata, pesto, pistachio, a drizzle of olive oil and more Parmigiano.