Tortellini with Watercress, White Beans and Pine Nuts

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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.

  • SERVINGServings

Ingredients

  • 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
  • 1/2 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
  • 1/4 cup toasted pine nuts
  • Grated regular or soy Parmesan cheese, as desired

Preparation

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.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 430
  • Carbohydrate Content: 57 g
  • Cholesterol Content: 15 mg
  • Fat Content: 16 g
  • Fiber Content: 12 g
  • Protein Content: 19 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 520 mg
  • Sugar Content: 2 g