Serves 6
Serves 6
30 minutes or fewer
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.
- 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
- Salt and freshly ground black pepper to taste
- 2 15.5-oz. cans cannellini beans, drained and rinsed
- ¼ cup toasted pine nuts
- Grated regular or soy Parmesan cheese, as desired
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.
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.
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