Garlicky Pasta with Arugula, Beans, and Walnuts

Continuing with my greens set-list is this easy, cheap, and nutritious dinner of greens, pasta, and beans. I learned to cook arugula from an awesome gentleman named Frank. I met Frank when I was working at a coffee shop, and when I started working at the Co-op, I frequently ran into him in the produce department. We'd talk about food and cooking each time we'd see each other, and eventually, he gifted me with a packet of fantastic recipes he'd created. One of the recipes was for pasta with cooked arugula. I'd never cooked arugula before, so I was quite intrigued. This recipe is a variation of the one he gave me, and I think it's pretty fantastic.

Garlicky Pasta with Arugula, Beans, and Walnuts
inspired by Frank de Libero
1/2 lb pasta (I used brown rice noodles this time, but often use whole wheat)
3 cloves garlic, minced
2tbs olive oil
1 bunch arugula, washed and stemmed
salt and pepper
1 can beans, drained and rinsed (I used Borlotti beans this time, but I've also made it with cannelini beans and garbanzo beans)
1/2 cup toasted walnuts
some shredded parmesan for topping (optional)
Cook pasta as directed on package. While pasta is cooking, get the saute ready. Saute garlic and a sprinkling of salt in olive oil on medium-low until it becomes fragrant. Add arugula and cook until it wilts (this will only take a couple of minutes). Season with salt and pepper.  Remove from heat. When pasta is done, combine with the arugula saute, toasted walnuts, beans, and parmesan (if desired) in a large bowl and mix together. Dinner is ready!