Tortellini With Greens, Beans and Pine Nuts

• 2 (9 ounce) cheese tortellini, fresh
• 2 tablespoons sun-dried tomatoes, finely chopped
• 3 tablespoons oil
• 4 shallots, minced
• 4 garlic cloves, minced
• 12 teaspoon crushed red pepper flakes
• 4 bunches watercress, rinsed with stems removed
• 1 cup vegetable broth
• salt and pepper
• 2 (15 1/2 ounce) cannellini beans, drained and rinsed
• 14 cup pine nuts, toasted
• grated parmesan cheese

1. Cook tortellini in large pot of lightly salted water, according to package directions.
2. Toss pasta with 1 T. oil and set aside.
3. Heat remaining oil in same pot over medium heat.
4. Add shallots and garlic, cook until softened, about 2 minutes.
5. Stir in crushed red pepper.
6. Add watercress to pot with broth, sun dried tomatoes, salt and pepper.
7. Cook until watercress is limp but still bright green, about 2 minutes.
8. Stir in beans and heat through for 1 minute.
9. Add pasta and toss to combine.
10. Sprinkle with the pine nuts and cheese, and serve.

cheese tortellini, tomatoes, oil, shallots, garlic, red pepper, bunches, vegetable broth, salt, cannellini beans, pine nuts, parmesan cheese

Taken from www.food.com/recipe/tortellini-with-greens-beans-and-pine-nuts-335761 (may not work)