Begin by bringing a large pot of salted water to a rolling boil. Carefully add the capellini pasta and cook according to package instructions, typically around 3-4 minutes, until al dente. Drain and set aside, reserving a cup of pasta water.

In a large mixing bowl, combine 1/4 cup of olive oil, the juice and zest of one lemon, and a generous amount of freshly cracked black pepper. Whisk until well-emulsified.

Gently fold in the fresh baby arugula into the dressing, allowing it to slightly wilt.

Add the hot capellini directly to the bowl with the arugula and dressing. Toss smoothly to absorb flavors.

Stir in about 1/2 cup of freshly grated Parmesan cheese until evenly distributed and slightly melted.

Serve in a vibrant bowl, sprinkling more Parmesan and black pepper on top. Enjoy warm or chilled.