Tortellini With Greens, Beans and Pine Nuts |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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If watercress is unavailable, 8 cups of arugla or spinach may be used. Ingredients:
2 (9 ounce) cheese tortellini, fresh |
2 tablespoons sun-dried tomatoes, finely chopped |
3 tablespoons oil |
4 shallots, minced |
4 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
4 bunches watercress, rinsed with stems removed |
1 cup vegetable broth |
salt and pepper |
2 (15 1/2 ounce) cannellini beans, drained and rinsed |
1/4 cup pine nuts, toasted |
grated parmesan cheese |
Directions:
1. Cook tortellini in large pot of lightly salted water, according to package directions. Toss pasta with 1 T. oil and set aside.
2. Heat remaining oil in same pot over medium heat. Add shallots and garlic, 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 pasta and toss to combine. Sprinkle with the pine nuts and cheese, and serve.
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