Finely chop pine nuts and garlic in a food processor.

Transfer the chopped mixture to a large nonstick skillet.

Add chopped tomatoes, olive oil, and seeded, chopped jalapeno to the skillet.

Season the tomato mixture with salt and pepper to taste.

Let the mixture stand at room temperature for 1 hour (optional, for enhanced flavor).

Cook pasta in a large pot of boiling salted water until al dente (just tender but still firm to the bite).

Reserve 1/4 cup of the pasta cooking liquid before draining.

Drain the cooked pasta thoroughly.

Add the drained pasta and the reserved 1/4 cup cooking liquid to the tomato mixture in the skillet.

Stir the pasta and tomato mixture over medium-high heat until heated through, about 4 minutes.

Remove the skillet from the heat.

Add the sliced arugula to the pasta mixture and toss to blend well.

Season the final dish with additional salt and pepper to taste before serving.