Cook the pasta by bringing a large pot of salted water to a boil. Add girelle pasta and cook until al dente, about 8-10 minutes. Drain and cool under cold water.

Make the lemon vinaigrette by combining extra virgin olive oil, lemon juice, salt, and pepper in a small jar or bowl. Shake vigorously or whisk until emulsified.

Assemble the salad by combining the cooled pasta, arugula, and grated Parmigiano Reggiano in a large mixing bowl. Pour the vinaigrette and toss gently to combine.

Plate the salad and tear the burrata over the top, drizzle with basil pesto if desired, sprinkle with pistachios and additional Parmigiano Reggiano before serving.