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