Zest 1 lemon and set aside, next cut 250g cherry tomatoes in halves and 125g rapini into bite-sized pieces. Heat a large pan on medium heat and add enough oil to coat the bottom. Once hot, add tomatoes, rapini and 1 540mL can butter beans (liquid and all!). Season with a generous pinch of salt and let cook, stirring occasionally, until the tomatoes soften and the rapini becomes tender, about 10 minutes.
Meanwhile, in a blender add 10 sun dried tomatoes, 1/4 cup nuts, 3 cloves garlic, 1 cup parmesan, the juice of 1 lemon and a pinch of salt. Pulse until a rough paste forms, then blend on medium-low while slowly adding in 1/4 cup olive oil. Continue blending until smooth, then taste and adjust seasoning.
Back in the pan, reduce heat to medium-low and add pesto. Mix until well incorporated, then let simmer until the liquid reduces slightly and a thick, glossy sauce coats everything, about 5-10 minutes. Serve warm with a drizzle of oil, cracked black pepper and lemon zest!
