Whole Grain Medium Shells with Beans and Escarole

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1 small onion, chopped

2 medium carrots, chopped

2 ribs celery, chopped

Kosher salt and freshly ground black pepper or 1/4 to 1/2 teaspoon crushed red pepper flakes

6 large sage leaves

1 tablespoon fresh thyme leaves

4 garlic cloves

3 cups cooked borlotti beans

1 (13.25-ounce) box Whole Grain Medium Shells

1 head escarole, washed and leaves finely shredded (about 12 ounces)

1 cup freshly grated parmesan cheese

1/4 cup sun-dried tomato pesto, optional