Spinach Pesto Pasta with Broccoli Rabe and Beans

Name: Spinach Pesto Pasta with Broccoli Rabe and Beans
Ingredients: Kosher salt and freshly ground black pepper; 1 pound broccoli rabe; 8 ounces whole-wheat penne pasta; 1 packed cup baby spinach; Zest and juice of 1 lemon; 1/4 cup roasted unsalted almonds; 3 tablespoons grated Parmesan, plus more for serving; 4 cloves garlic; 1/4 cup plus 1 tablespoon olive oil; 1 small fennel bulb, cored and thinly sliced, fennel fronds reserved; 1/4 teaspoon crushed red pepper flakes; 1/2 cup dry white wine, such as Sauvignon Blanc; One 15-ounce can cannellini beans, drained and rinsed