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8 ounces uncooked penne pasta
1 cup packed fresh basil leaves
1/4 cup roasted shelled pistachios
6 garlic cloves
2 tablespoons olive oil
1 1/2 cups chopped seeded peeled tomato
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
1 (15-ounce) can cannellini beans, rinsed and drained
1 (5-ounce) package arugula
1/4 cup (1 ounce) shredded fresh pecorino Romano cheese
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