Preheat the oven to 350 degrees F. Cut the bread into small cubes. Transfer cubed bread to a parchment lined baking sheet. Drizzle the bread with the olive oil and butter and then sprinkle with garlic, salt, pepper and Italian seasoning. Using your hands, gently toss the croutons and make sure they are coated with all the oils, butters and seasonings. Bake for 15-20 minutes until they are golden brown. Remove from oven and let cool before serving.

In a blender, combine 2 packed cups of the arugula with the nuts, cheese, lemon juice and zest, garlic, salt and pepper. Blend until well combined and then drizzle in the olive oil while running.

Warm the beans so they are warm but not too hot. Toss the beans with the pesto and adjust salt and pepper as needed. Toss the remaining arugula with lemon juice, olive oil and salt and pepper. Arrange the arugula on a large platter, spoon beans on top and sprinkle the shallots and croutons on top. Serve.