Tortellini with Watercress, White Beans and Pine Nuts
30 minutes or fewer. 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.
Ingredients
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2 9-ounce packages fresh cheese tortellini
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2 tablespoons finely chopped oil-packed sun-dried tomatoes plus 3 tablespoons of the oil
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4 shallots, minced
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4 cloves garlic, minced
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1/2 teaspoon 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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Salt and freshly ground black pepper to taste
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2 15.5-ounce cans cannellini beans, drained and rinsed
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1/4 cup toasted pine nuts
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Grated regular or soy Parmesan cheese, as desired
Directions
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 tablespoon 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
Calories 430, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 520 mg, Carbohydrate 57 g, Fiber 12 g, Protein 19 g, Sugars 2 g
Percent Daily Values are based on a 2,000 calorie diet
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