Pasta with White Beans and Arugula

INGREDIENTS

1 lb

bow tie pasta

3 tbsp

butter

garlic cloves, (minced)

8 oz

arugula leaves

1 15.8 ounce can

cannellini beans, (drained and rinsed)

1 cup

low-sodium chicken broth

1/2 tsp

Kosher salt

1/2 tsp

freshly ground black pepper

1/2 tsp

crushed red pepper flakes

2 tbsp

freshly squeezed lemon juice

1/4 cup

freshly grated pecorino-romano cheese, (plus extra for serving)

1 cup

pasta water