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1. Add about 1 Tbsp. of salt to 6 quarts of water and bring to a full boil. Add the broccoli and return the water to a boil. Cook for 4-5 min. then remove the broccoli with a large slotted spoon and place the broccoli in the ice water reserving the water the broccoli was boiled in. When the broccoli has cooled - about 8-10 minutes, transfer it to a collander and shake the collander a few times to remove the excess water. Set aside.
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2. Return the broccoli water to a boil. When it's boiling, add the pasta, stir, and bring the water to a second boil. Adjust the heat to maintain a good boil but not to high to have it boil over - cook until the pasta is al dente, about 8-10 minutes. Meanwhile, heat a large skillet or 6qt pot over med-high heat for 2 minutes. When the water has returned to a boil, add the pasta, stir, then bring it back to a second boil and cook until al dente - approx. 8-10 minutes.
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3. Add the oil and the garlic to the heated skillet and saute until the garlic is fragrant - about 1 minute - stir a few times to prevent the garlic from burning. Add the beans and the liquid from the can to the skillet. Pour the wine into the can and with a wooden spoon, scrape the bottom and sides of the can to get all of the juice from the beans. Pour the contents of the can into the skillet and stir the beans. Add the broccoli, pesto, a dash of sea salt, and freshly milled black pepper to the beans and stir to incorporate the ingredients. When it begins to boil, stir again, reduce the heat to a simmer, cover and cook for 7-8 minutes or until the pasta is done and drained in a collander.
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3. Add the pasta to the skillet then sprinkle with the parsley and toss a few times until all ingredients are well distributed. Taste and adjust the seasonings if necessary. Serve immediately with freshly grated parmesan reggiano on the side.
