• Peel and chop the shallots.

In a pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the fregola and half the shallots. Cook, stirring occasionally, until the shallots are soft and the fregola is golden brown and toasted, about 3 minutes. Season with salt. Add 1½ cups water, reduce the heat to low, and cover. Cook, stirring occasionally, until the fregola is tender and most of the liquid has been absorbed, 12 to 15 minutes.
Meanwhile, prepare the butter-bean ragout.

• Chop the celery and garlic.
• With a vegetable peeler, remove a long strip of zest from the lemon and cut the fruit into wedges.
• Strip the kale leaves from the stems. Rinse and chop the leaves. Discard the stems.
• Rinse the butter beans.
• Strip the parsley leaves from their stems and chop the leaves.

In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the celery, garlic, and the remaining shallots. Season with salt. Cook, stirring occasionally, until the vegetables are soft and caramelized, about 3 minutes. Add the kale and lemon zest to the pan. Season with salt. Cook, stirring occasionally, until the kale is wilted, about 2 minutes. Add the beans, bay leaf, and 1½ cups water. Stir to combine and season generously with pepper. Simmer until the kale is tender, the beans are heated through, and the liquid has reduced by half, 5 to 7 minutes.

Remove the pan from the heat and stir in the parsley and pesto. Discard the lemon zest and bay leaf. Transfer the fregola to individual bowls and spoon the bean mixture on top. Garnish with the lemon wedges and serve.