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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
Pinch of freshly grated nutmeg
3 cups chopped arugula, any tough stems removed
4 large eggs, lightly beaten
Freshly ground pepper to taste
2 tablespoons lemon juice
6 tablespoons freshly grated Parmesan cheese
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