In a small saucepan boil 1/2 cup multigrain penne pasta in water for 9 minutes. Remove from heat. Add 1/2 cup cannellini beans, rinsed and drained, and 1/2 cup cooked cut green beans to pan. Cover; let stand for 2 minutes. Reserve 2 Tbsp. cooking water. Drain pasta mixture. Return to pan with reserved cooking water, 1 to 2 Tbsp. purchased basil pesto, and 1 tsp. lemon juice to pan; toss to coat. Sprinkle with 1 Tbsp. Parmesan cheese and dash crushed red pepper. Serve with lemon wedges.