1. In a pot of boiling, salted water, cook pasta following the pack instructions. Add the beans for the final 2 minutes of cooking. After 2 minutes cool beans down under cold water. Reserve 1/3 cup of cooking water and drain.
  2. Place garlic, basil, almonds and parmesan together in a food processor and blend to a fine crumb. While the food processor is going, slowly add the lemon juice and olive oil until the pesto is a smooth paste or to a consistency of your liking.
  3. Return pasta and beans to the saucepan. Add pesto, tomatoes and cooking water, tossing until combined.
  4. Divide pasta between two bowls and top with feta and extra basil.