Cook pasta according to package directions. Meanwhile, halve lemons and juice to make 2 tbsp (30 mL) juice. Reserve remaining halves.
Chop walnuts finely in a food processor. Add arugula, parsley, Parmesan, lemon juice, garlic and half of the salt and pepper; blend until all ingredients are finely chopped. With motor running, drizzle in olive oil and blend until smooth.
Drain pasta, reserving 1/2 cup (125 mL) of the cooking water. Toss pasta with
pesto and enough warm cooking water to get a moist consistency. Add tomatoes
and toss gently. Season with additional fresh-squeezed lemon juice and remaining salt and pepper (or to taste).
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