Tortellini With Watercress, Beans & Pine Nuts

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 (9 ounce) packages cheese tortellini
• 2 tablespoons sun-dried tomatoes packed in oil, finely chopped, plus 3 tbs. of the oil
• 4 shallots, minced
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes (to taste)
• 4 bunches watercress, well rinsed and tough stems removed
• 1 cup vegetable broth (or pasta water)
• salt & freshly ground black pepper
• 2 (15 1/2 ounce) cans cannellini beans, drained and rinsed
• 1/4 cup pine nuts, toasted
• vegan parmesan cheese, grated (or soy cheese grated)

Recipe

• 1 cook tortellini in large pot lightly salted boiling water, stirring occasionally, according to package directions. drain, reserving 1 cup 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.
• 4 sprinkle with toasted pine nuts and cheese, and serve. pass additional parmesan at the table.