Cook linguine according to package.
In a medium bowl, add tomatoes, garlic, lemon juice, basil, 3 tablespoons olive oil and sea salt and freshly ground black pepper to taste.
In a food processor or blender, add almonds, arugula, remaining 3 tablespoons olive oil, 1/2 cup Parmigiano-Reggiano cheese and sea salt and freshly ground pepper to taste.
Blend 1 to 2 minutes until combined.
Toss warm pasta, tomato sauce, arugula puree and remaining 1/2 cup Parmigiano-Reggiano cheese.