Place the zucchini noodles in a colander or sieve, generously sprinkle with salt and leave to rest for a minimum of 20 minutes, this will help draw water out of the noodles.
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Lay the prosciutto out evenly on a parchment paper lined baking sheet and bake in the oven for approximately 12 minutes until its crisp. Once cooked, remove from the oven and break the prosciutto into small pieces.
To make the pesto combine the basil, garlic, pine nuts, lemon juice, olive oil, salt & pepper in a food processor and blend until smooth. Set aside.
Place the zucchini noodles in between paper towels and squeeze to remove any excess moisture. Place the zucchini noodles in a bowl along with the arugula, pine nuts, chopped prosciutto and pesto. Toss to ensure everything is mixed well before serving.