Begin by toasting 2/3 cup of walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Chop into 1/4-inch pieces and set aside.

Zest and juice 1.5 lemons, tear 8 basil leaves, and halve 1/2 cup of cherry tomatoes. Grate 1/3 cup of parmesan cheese.

Bring a large pot of salted water to a boil. Add 8 oz of pasta and cook until al dente, about 8-10 minutes. Drain without rinsing.

In a mixing bowl, whisk together lemon juice, zest, 1 Tbsp of white balsamic vinegar, 2 tsp of Dijon mustard, 1 Tbsp of capers and 1 tsp brine, 1/2 tsp of honey, 1 1/4 tsp of salt, and 1/2 tsp of black pepper. Slowly drizzle in 3/4 cup of olive oil while whisking until emulsified.

Stir in the grated parmesan and toasted walnuts into the dressing. Add the cooked pasta and toss gently to coat.

Gently fold in halved cherry tomatoes and torn basil leaves. Add the arugula last to maintain its texture and color.

Serve immediately or let sit for 10-15 minutes to allow flavors to meld.