Start the pasta water: Fill a large pot with water, set it over high heat, and bring it to a boil.

While the water heats, slice the onion, slice the cabbage, slice or mince the garlic, chop the parsley, and zest and juice the lemon.

When the water boils, add 1 tablespoon of the kosher salt to the pot.

Add the gemelli to the boiling water and stir well. Cook until the pasta is tender but still has a little firmness in the center, following the package time for guidance.

Cook the cabbage base: Set a large skillet over medium heat and add the olive oil.

Add the sliced onion to the skillet and cook for 3 to 4 minutes, stirring now and then, until it softens and starts to look translucent.

Add the sliced cabbage to the skillet with 1/2 teaspoon of the kosher salt. Cook for 5 to 6 minutes, stirring often, until the cabbage collapses, turns glossy, and starts to brown lightly at the edges.

Add the garlic and the black pepper to the skillet. Stir for 30 seconds, just until the garlic smells fragrant.

Add the drained cannellini beans to the skillet and stir to coat them in the oil and cabbage mixture.

Scoop 3/4 cup of the hot pasta water from the pot into the skillet. Let the skillet mixture simmer for 2 minutes so the beans heat through and the cabbage softens a little more.

Use the back of a wooden spoon to crush about 1/2 cup of the beans against the side of the skillet. Stir them in so they thicken the liquid into a light sauce.

Finish the pasta: When the pasta is ready, scoop out 1 more cup of pasta water and set it aside. Drain the pasta in a colander.