Bring a large pot of salted water to boil. Cook the pasta until al dente according to package directions. Drain and rinse the pasta with cold water. Transfer the pasta to a large bowl.
Add the basil pesto to the pasta and stir until the pasta is well coated. Gently stir in the white beans, artichoke hearts, sun-dried tomatoes, arugula, and Parmesan cheese. Season with salt and black pepper, to taste. Garnish with fresh basil and pine nuts, if using. Serve immediately or chill until ready to serve.