Maltagliate with Borlotti, Shallots, and Arugula

Ingredients

• roughly broken lasagne noodles, 1/2 pound
• 4 T. extra virgin olive oil
• 1 medium onion, thinly sliced
• 2 cloves of garlic, thinly sliced
• 2 cups cooked borlotti or pinto beans, drained
• 2 cups dry red wine
• 4-6 ounces grated Parmesan cheese
• 2-3 cups chopped fresh arugula (well washed and dried)