Start pasta cooking according to instructions.
Chop whites and 1” of green onions into ½” rounds and set aside.
Heat olive oil in a pan over medium heat. Add romanesco florets. Saute gently, stirring frequently.
When just starting to soften on the points, about 2 minutes, add wine, white beans, onions, red pepper flakes, and pepper. Reduce to medium-low and cook for a further 3-4 minutes, until liquid is about half reduced and the romanesco can be easily pierced with a fork.
Taste and season with salt as needed. Start with about ¼ tsp.
Strain pasta and toss with romanesco.
Serve with grated parmesan.