Bring a large pot of salted water to a rolling boil. Add girelle pasta and cook according to package instructions until al dente, about 8 to 10 minutes. Drain and cool slightly.

In a medium bowl, combine juice of one lemon and olive oil. Season with salt and pepper. Whisk or shake until emulsified.

In a large mixing bowl, combine cooled girelle pasta and arugula. Drizzle with the lemon vinaigrette and sprinkle with grated Parmigiano. Toss until well coated.

Transfer to serving plates. Top with torn burrata, dollops of basil pesto, and chopped pistachios. Drizzle with olive oil and a sprinkle of Parmigiano.