Heat the olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes.
Stir in the crushed tomatoes and bring to a simmer. Season with salt and pepper.
Stir in the beans, cover, and simmer for 20 minutes.
Place 1 cup of basil, arugula, garlic, parmesan, pine nuts, and lemon juice in a blender or food processor. Purée until smooth.
With the motor running, drizzle in the oil until emulsified. Season with salt and pepper.
Place the beans on a serving platter, top with breadcrumbs and pesto. Garnish with reserved basil.