For the Gremolata Pesto Sauce:
In a food processor, process the basil, garlic, salt, pepper, orange zest, lemon zest and juice, and Parmigiano cheese, until well-combined. Slowly stream in the extra virgin olive oil until a sauce forms and it pulls away from the sides of the bowl.
In a medium skillet, combine the sauce with the reserved pasta water. Put pasta into the sauce and toss to combine. Twirl the pasta around a roasting fork to make a pasta bundle on the plate.
For the Arugula Salad:
In a medium salad bowl, combine the arugula, tomatoes and red onion. Dress with balsamic drizzle.