Tortellini With Watercress, White Beans & Pine Nuts

• 2 (9 ounce) packages cheese tortellini
• 2 tablespoons sun-dried tomatoes packed in oil, finely chopped, plus 3 Tbs. of the oil
• 4 shallots, minced
• 4 garlic cloves, minced
• 12 teaspoon crushed red pepper flakes (to taste)
• 4 bunches watercress, well rinsed and tough stems removed
• 1 cup vegetable broth (or pasta water)
• salt & freshly ground black pepper
• 2 (15 1/2 ounce) cans cannellini beans, drained and rinsed
• 14 cup pine nuts, toasted
• vegan parmesan cheese, grated (or soy cheese grated)

1. Cook tortellini in large pot lightly salted boiling water, stirring occasionally, according to package directions.
2. Drain, reserving 1 cup pasta water, if using instead of broth.
3. Toss pasta with 1 Tbs.
4. sun-dried tomato oil, and set aside.
5. Heat remaining oil in same pot over medium heat.
6. Add shallots and garlic, and cook until softened, about 2 minutes.
7. Stir in crushed red pepper.
8. Add watercress to pot with broth, sun-dried tomatoes, salt, and pepper.
9. Cook until watercress is limp but still bright green, about 2 minutes.
10. Stir in beans, and heat through for 1 minute.
11. Add reserved pasta, and toss gently to combine.
12. Sprinkle with toasted pine nuts and cheese, and serve.
13. Pass additional Parmesan at the table.

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

Taken from www.food.com/recipe/tortellini-with-watercress-white-beans-pine-nuts-329054 (may not work)