Finely shred 2 teaspoons peel from the lemon. Juice the lemon (should have about 3 tablespoons). In a medium bowl combine lemon peel, lemon juice, tomatoes, olive oil, chives, garlic, salt, and 1/2 teaspoon pepper.

In a large pot cook the linguine according to package directions. Drain and return to pot. Return pot to medium heat. Add tomato mixture and stir to combine. Heat through. Add arugula and stir just until arugula wilts.

Transfer to a serving platter. Top with Parmesan and additional pepper, if desired.