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1. In a large saucepan, combine drained beans, tomatoes, prosciutto, cheese, and Herbed Garlic Butter. Cook, while gradually stirring in broth, over medium-low heat until tomatoes are softened and cheese is melted. Gently stir in arugula and chives. Season to taste with salt and pepper.
2. Add bean mixture to hot cooked pasta; toss gently to combine.