Penne with White Beans, Bacon and Arugula

This recipe is from my Cook's Illustrated America's Test Kitchen cookbook, and I loved this!  I love arugula, it's probably my favorite green, so tasty without a weird after taste.  No one else felt that strongly about it though.  I gave it a perfect 10, Noah gave it a 9 because he didn't like the arugula, Owen gave it an 8, because he didn't like the beans, and Aaron gave it a 6 because he said "if only it had sausage..." :)  Oh well.  This was simple, filling, and delicious.  This came together in about 30 minutes from start to finish.  Each serving was 325 calories.  Here's what I did, which is just a tiny bit different from the recipe.

1/2 lb penne, cooked, with about 1/2 c pasta water reserved
3/4 c chicken broth
3 slices thick-sliced bacon, chopped
1 onion, diced
1 T minced garlic
1 15 oz can cannellini beans
salt
1 T lemon juice
1 bag (about 4 cups) arugula
cheese to garnish

Cook the bacon until crispy, about 5 minutes.  Add in the onion, then cook for about 5 minutes until softened.  Add in the garlic, then the beans, 1/2 t salt, and chicken broth.  Mash up some of the beans, and stir for a few minutes while the sauce comes to a simmer.  Add in the cooked, drained pasta and the pasta water, then cook for a few minutes tossing.  Add in the lemon juice and the arugula, cook until the pasta all comes together.  Garnish with cheese and serve.

I have been eating the leftovers, and it is still delicious the next day :).