Fregola Salad with Broccoli and Cipollini Onions

INGREDIENTS

• 1/2 cup extra-virgin olive oil
• 1/2 cup grated Parmesan
• 3 1/2 teaspoons kosher salt, divided
• Kosher salt and freshly ground black pepper
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 pound broccoli, cut into small florets
• 3 cloves garlic, minced
• 1 pound fregola or orzo pasta, or Israeli couscous
• 1/3 cup water
• 1 1/4 teaspoons freshly ground black pepper, divided
• 2 large lemons, zested and juiced
• 2 tablespoons honey
• 1 cup (about 1 ounce) chopped fresh chives
• 2 cups (about 10 ounces) cipollini onions, peeled and halved, or quartered if large
• 1/4 cup extra-virgin olive oil