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In a large pot of salty water, bring noodles to a boil and prepare al dente. Drain and rinse with cold water to shock pasta.
Meanwhile, combine white wine vinegar, olive oil, and lemon juice in a jar and shake well.
In a large bowl toss pasta with dressing and pine nuts. Add fresh cracked pepper, basil and parmesan flakes.
Refrigerate 2+ hours before serving.