Paccheri with Porcini and Pistachio

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3 tablespoons olive oil

1 pound fresh porcini mushrooms or royal trumpets, cut into 1/4-inch slices

2 cloves garlic, smashed and peeled 

Kosher salt 

1 shallot, chopped 

1/4 cup sweet Marsala wine 

1/2 cup low-sodium chicken broth 

2 tablespoons unsalted butter 

1 pound paccheri pasta 

1 1/2 cups freshly grated Parmesan, plus more for serving, optional

2 cups baby arugula 

1/2 cup roasted salted pistachios