Cannellini Beans With Lemon Basil Linguine

1 (1 lb) box uncooked linguine
1 can (15 oz) cannellini beans, rinsed and drained well
1 lemon
4 Tbsp olive oil
1 cup fresh basil leaves (packed tight in cup)
1/2 tsp salt
1/4 tsp black pepper
reserved pasta cooking water
fresh grated Parmesan for serving

Cook pasta in a large pot of boiling, salted water, until just tender, not over cooked.
Add beans to pot just before draining, stir, then drain pasta and beans into a colander over a pot to reserve cooking liquid.
When linguine is totally drained, dump it with the beans into the cooking pot, cover and keep warm.
While you're cooking the pasta, put a small skillet on the stove over medium heat and pour in 2 tablespoon2 of the olive oil.
Over the skillet, zest the whole lemon, cooking and stirring in the olive oil, about 1 minute, until fragrant and just turning golden in color; remove from heat.
Into a food processor or blender, scrape the cooked lemon zest, oil and all, and the basil.
Then juice all the lemon and pour the juice into the food processor, plus the salt and pepper.
Now turn the food processor on and process until smooth.
Start adding the reserved pasta liquid into the food processor, 1 tablespoon at a time, processing, adding, processing, until you have your desired consistency. (You may use around 1/2 cup of reserved liquid for this process, more or less.)
When you have your basil sauce ready, pour into the hot linguine/bean mixture and toss until coated well.
Serves 4 to 6 good sized servings.
Serve hot.
Grate fresh Parmesan on top of each serving.
You can stretch this a bit more, and make it even healthier, by adding another can of beans.