In a glass jar or tight-sealing container, combine the grated garlic, kosher salt, black pepper, lemon zest, lemon juice, white balsamic vinegar, Dijon mustard, and olive oil. Cover tightly and shake well until blended, then set aside.

Fill a large pot with water and bring it to a rolling boil. Stir in the fine sea salt and capellini, then cook according to the package directions, stirring every few minutes to keep the strands from sticking.

Drain the pasta in a colander and rinse it immediately under cold running water until cool. Drain thoroughly, shaking out any excess water.

Place the pine nuts in a small dry skillet and warm over medium-low to medium heat, stirring often, until golden and fragrant, about 6 minutes. Remove them from the pan and let cool completely.

In a large mixing bowl, combine the cooled pasta, baby arugula, toasted pine nuts, Parmesan, and sliced basil.

Give the dressing another shake, then pour it over the ingredients in the bowl.

Toss gently to coat everything evenly. Taste, then season with kosher salt and black pepper as desired.

Turn the salad out into a serving bowl and finish with a few small basil leaves, lemon slices if you like, extra black pepper, and a light dusting of Parmesan.