Place all gremolata ingredients in a small bowl and toss to integrate. Cover and refrigerate until ready to use.
Cook the roux until it turns a light caramel color. Whisk in the wine and gradually whisk in the milk. Add the cheese, salt and Dijon.
Stir until the cheese is fully incorporated. Turn the heat down to low. Grab the reserved pureed white bean and stir it into the cheese sauce until fully integrated.
Stir in the reserved pasta and the remaining whole white beans. Toss to coat. Divide the pasta amongst 4-6 bowls, garnish with the gremolata