Tortellini with Watercress, White Beans and Pine Nuts Recipe | Vegetarian Times Skip to main content

Tortellini with Watercress, White Beans and Pine Nuts

Peppery watercress and creamy cannellini beans team up for a light and luscious one-dish meal. If watercress is unavailable, 8 cups of fresh arugula or spinach may be substituted.



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2 9-oz. pkg. fresh cheese tortellini
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2 Tbs. finely chopped oil-packed sun-dried tomatoes plus 3 Tbs. of the oil
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4 shallots, minced
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4 cloves garlic, minced
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½ tsp. crushed red pepper, or more to taste
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4 bunches watercress, well rinsed and tough stems removed
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1 cup vegetable broth or pasta water, or more as needed
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2 15.5-oz. cans cannellini beans, drained and rinsed
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¼ cup toasted pine nuts


  1. Cook tortellini in large pot of lightly salted boiling water, stirring occasionally, according to package directions. Drain, reserving 1 cup of pasta water, if using instead of broth. Toss pasta with 1 Tbs. sun-dried tomato oil, and set aside.
  2. Heat remaining oil in same pot over medium heat. Add shallots and garlic, and cook until softened, about 2 minutes. Stir in crushed red pepper.
  3. Add watercress to pot with broth, sun-dried tomatoes, salt and pepper. Cook until watercress is limp but still bright green, about 2 minutes. Stir in beans, and heat through for 1 minute. Add reserved pasta, and toss gently to combine. Sprinkle with toasted pine nuts and cheese, and serve. Pass additional Parmesan at the table.

Nutrition Information: 

19 g
Total Fat: 
16 g
Saturated Fat: 
3 g
57 g
15 mg
520 mg
12 g
2 g
Serves 6

Comments on this Recipe

I have been making this recipe for a couple of years, and it's absolutely delicious!