In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add one finely chopped medium onion. Sauté for about 5 minutes until translucent.

Add 3 minced garlic cloves and cook for another 1-2 minutes, stirring frequently until fragrant.

Stir in 1 cup of halved cherry tomatoes and 1 teaspoon of crushed red pepper flakes. Cook for 4-5 minutes, gently smashing some tomatoes to release their juices.

Gently fold in 1 can of rinsed butter beans and allow them to warm through for about 2 minutes, stirring occasionally.

Pour in 1 cup of vegetable broth and bring to a gentle simmer. Cook for about 5 minutes.

Lower heat and stir in ½ cup of heavy cream and ½ cup of grated Parmesan cheese. Cook for 3-4 minutes until sauce thickens.

Taste and season generously with salt and pepper as needed. Adjust with more broth if sauce is too thick.

Stir in 1 tablespoon each of chopped fresh basil and parsley, and the zest and juice from 1 lemon.

Ladle into bowls, garnishing with extra grated Parmesan and fresh herbs. Serve warm.