Preheat oven to 325F. Toss pepitas with olive oil, paprika, chili powder and pinch of salt. Toast pepitas for about 9 minutes. You want the pepitas to start to turn golden in color. Stir occasionally and watch to make sure they do not burn. Set aside to cool.
Mix together lemon juice, lemon zest, 1/3 C olive oil, garlic, honey and 1/4 TSP of salt for the dressing and set aside.
Added arugula, shaved parmesan, toasted pepitas and dressing in a large bowl. Toss until combined. Serve immediately and garnish with a few extra shaved parmesan.