Add chopped shallots and cook until soft and translucent, releasing a sweet aroma

Stir in sliced garlic and cook briefly until fragrant but not browned

Add the drained beans and gently stir to coat them in the oil and aromatics

Pour in vegetable broth and bring to a gentle simmer, allowing flavors to meld

Stir in heavy cream and let the mixture thicken slightly as it cooks

Add pesto and mix thoroughly until the beans are coated in a creamy green sauce

Lightly mash a portion of the beans to create a thicker, more velvety texture

Sprinkle in Parmesan cheese and stir until melted into the sauce

Add lemon juice, salt, and red pepper flakes, adjusting seasoning to taste

Simmer briefly until the sauce clings to the beans and looks glossy

Finish with fresh basil and serve warm