Combine arugula, Parmesan, evoo, walnuts, garlic, salt, and lemon juice in a food processor or blender. Puree until smooth and set aside.

Bring a large pot of salted water to a boil and cook pasta according to package directions, al dente.

Meanwhile, heat a large deep sauté pan over medium-high heat.

Add evoo, garlic, and shallots and sauté until just fragrant, about 1 minute.

Add tomatoes and cook until heated through.

Add broccolini, mix well, and continue cooking until pasta is ready.

Drain pasta (don’t rinse), reserving 1 cup of pasta water, and add pasta to the pan of tomatoes.

Top with pesto, turn off the heat, and toss well adding pasta water as needed to thin and coat the pasta.

Garnish with freshly ground black pepper.