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Tortellini with Watercress, White Beans and Pine Nuts

Preparation Time: 10 minutes
Cooking Time: 30 minutes

Serves: 6

Ingredients

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
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

Instructions

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 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.


PER SERVING: 430 CAL; 19 G PROT; 16 G TOTAL FAT ( 3 SAT. FAT) ; 57 G CARB.; 15 MG CHOL; 520 MG SOD.; 12 G FIBER; 2 G SUGARS


By Vegetarian Times

 

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