Start by bringing a large pot of salted water to a rolling boil. Add your spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes. Before draining, remember to reserve ½ cup of that starchy pasta water!

In a large skillet set over low heat, pour in the basil pesto along with ¼ cup of the reserved pasta water. Stir gently, allowing the mixture to warm through and become smooth.

Once your spaghetti is drained, add it directly to the skillet with the creamy pesto sauce. Toss the pasta well until every strand is coated.

With the heat still off, add in the fresh lemon juice, sea salt, and black pepper. Gently fold in the arugula until just wilted.

Plate your pasta, garnish with toasted pine nuts, and optionally sprinkle with vegan Parmesan or nutritional yeast.