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Marinate the Beans – Toss 1 can butter beans (drained and rinsed) with ½ cup pesto, and the zest and juice of ½ lemon. Let sit to soak up flavor.
Cook the Pasta – Bring a large pot of salted water to a boil. Cook 8 oz short pasta until al dente. Drain and rinse briefly under cold water (10 seconds) to stop cooking.
Prep the Veggies – Halve 2 cups cherry tomatoes and ½ cup kalamata olives, shave ½ cup shaved parmesan cheese, and add to beans.
Toss & Serve – Mix in pasta, season with salt and pepper if necessary, and enjoy right away or chill for 20–30 minutes.