Any variety of arugula will work, as will any other peppery green for that matter; dandelion greens or cress are great substitutes. And of course basil or parsley work, too. As for the pasta, if you don't feel like making your own, any store-bought will do. I'd choose orecchiette, fusilli or gemelli.
Put the garlic and pine nuts, plus a pinch of salt, into the mortar and pound it until the bits no longer jump out of the mortar. Add some of the cheese and some of the arugula a little at a time and keep pounding and mixing with the pestle. Keep doing this until you have a pretty good paste. Grind in the lemon juice, then drizzle in a little olive oil and keep grinding and pounding. Keep doing this, little by little, until the pesto is the consistency you want: You'll need between 1/4 and 1 cup, depending on how loose you want the sauce.
Put the pine nuts, garlic, salt, cheese, arugula and lemon juice into a food processor and buzz into a paste. You will need to scrape down the sides of the food processor a couple times. Then, drizzle in the olive oil with the motor running until you have a sauce the consistency you want; loose for pasta, tight for bread.
Cover the pesto with a layer of olive oil, or set plastic wrap directly on the pesto's surface (this prevents the arugula from turning brown), and set it aside at room temperature before eating.
Drink a dry rosé or a crisp white wine with this. For beers, go with a pale ale, a session IPA or a wheat beer. And actually, this is pretty good with macro beers like Bud and Coors, too.