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Heat 3 tablespoons oil in a large skillet over medium heat.
Add chopped shallots and sliced garlic; cook, stirring often, until softened and translucent, about 2 minutes.
Add 1 teaspoon Italian seasoning and ¼ teaspoon crushed red pepper; cook and stir until the spices are toasted and fragrant, about 1 minute.
Stir in ⅓ cup cream and ⅓ cup broth; bring to a simmer over medium-high heat.
Stir in rinsed beans and return to a simmer.
Simmer, stirring occasionally, until the beans are warmed through and the sauce is thick enough that a spoon leaves a trail when dragged through it, 3 to 4 minutes.
Remove from heat and stir in ⅓ cup pesto, ¼ cup basil and 1 tablespoon lemon juice.
Let cool slightly for 3 minutes, then gradually stir in ¾ cup Parmesan until melted.
Garnish with additional basil, if desired.
Serve with toasted baguette.