Prepare the basil pesto by blending the basil leaves with two tablespoons of olive oil and a pinch of salt. In a saucepan, containing two liters of water, cook the beans previously softened in water, onion, celery, rosemary and a couple of tablespoons of olive oil for about an hour. Immediately after, blend all and pass it through a sieve, until you get a smooth sauce. Add salt. In another pan, fry the cherry tomatoes cut in half in two tablespoons of olive oil for about 5 minutes, add salt, and then cook all until creamy. Cook the pasta in salted water, and drain it. Serve the pasta serving it with the two creams and garnish with the basil pesto as in the picture.