Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking.
In a food processor, blend the basil, arugula, garlic, parmesan, olive oil, pine nuts, lemon juice, and salt and pepper until smooth. Adjust seasoning.
Toss the pasta with pesto and garnish with pine nuts and parmesan to serve.