INGREDIENTS
6 cups
reduced-sodium chicken broth
2 cups
water
1 1/3 cups
whole-wheat medium pasta shells or other small pasta (4 ounces)
1 7 ounce can
chickpeas, rinsed
1
bunch scallions, sliced, whites and greens divided
freshly grated nutmeg
3 cups
chopped arugula, any tough stems removed
4
large eggs, lightly beaten
2 tbsp
lemon juice
6 tbsp
freshly grated Parmesan cheese
Freshly ground pepper