Lemony Pasta with Cauliflower, Chickpeas, and Arugula

INGREDIENTS

6 cups

Baby arugula

1 can

Chickpeas

Garlic cloves

1/4 cup

Capers

3 tbsp

Lemon juice, fresh

8 oz

Casarecce

1/2 tsp

Black pepper, freshly ground

1 tsp

Kosher salt

6 tbsp

Olive oil, extra-virgin

1/4 cup

Butter, unsalted

Small or 1/2 large head of cauliflower (about 1 pound), cut into small florets