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Melt 2 tablespoons of the butter in a large, high-sided saute pan or pot over medium-low heat. Add the cabbage and shallot. Sprinkle with the salt, and let them cook for about 20 to 30 minutes, mixing occasionally until they’ve softened significantly and have caramelized into a golden color.
Add in the garlic and cook until fragrant.
While the cabbage caramelizes, cook your pasta according to the package instructions in generously salted pasta water.
Once your pasta is cooked, add it to the cabbage mixture with the rest of the butter, the drained and rinsed white beans, and a few tablespoons of pasta water. Toss to combine, and add salt & pepper to taste.
Mix in the zest and juice of half a lemon (or more, if desired). Add in half of the chives and a generous shaving of Parmesan. Toss to combine.
Serve with the rest of the chives sprinkled on top, extra Parmesan, and toasted walnuts for texture and crunch.