In a food processor, finely chop the arugula, pine nuts, cheese and garlic with the lemon juice. Add the oil in a stream until the mixture is creamy and slightly grainy. Season with salt and pepper. Set aside.
In a large pot of salted boiling water, cook the pasta until al dente. Set 125 ml (1/2 cup) of cooking water aside. Drain the pasta.
In the same pot, combine the pasta with the pesto. Add cooking water as needed. Adjust the seasoning.
Garnish with Parmesan cheese shavings.
Serve this pesto with white fish, in an omelet, sandwich or even a salad dressing.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.