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Get Ready. Preheat the oven to 400°F. Fill a large pot with 4 quarts of water. Bring to a rolling boil.
Cook the fregola sarda. Once the water is boiling, add about 1 ½ tablespoons sea salt, then the pasta, and cook to al dente, about 10 minutes.
Roast the broccolini. Arrange the broccolini in a single layer on a rimmed baking sheet. Drizzle evenly with about a tablespoon of olive oil and sprinkle with salt. Roast for until the tips have developed a golden brown color, about 12 minutes. The stems should remain bright green and slightly firm.
Season the fregola sarda. While the broccolini is roasting, drain and return the pasta to the pot over low heat. Mix in about 2 to 3 tablespoons olive oil, lemon juice, garlic, and beans. Stir gently, just until warmed through.
Finish and serve. Transfer the fregola sarda to a large platter or serving dish. Top the pasta with the broccolini. Sprinkle with pine nuts, lemon zest, basil, Parmesan cheese, and a drizzle of olive oil.