Cook farfalle in salted boiling water until al dente, 8–10 minutes. Drain and rinse under cold water until cool.

Toast pine nuts in a dry skillet over medium heat, shaking often, about 4 minutes until golden and fragrant. Transfer to a plate.

Whisk lemon juice, mustard, honey, salt, and pepper in a small bowl. Slowly whisk in olive oil until emulsified.

In a large bowl, combine cooled pasta, arugula, tomatoes, and most of the pine nuts. Drizzle with dressing and toss gently.

Transfer to a serving platter, shave extra Parmesan over the top with a vegetable peeler, and scatter remaining pine nuts. Serve right away.