Monday, March 17, 2008
Source: Vegetarian Times
18 oz. frozen or fresh tortellini
3 TB olive oil
3 oz package julienne sun-dried tomatoes
½ cup chopped shallots
4 cloves garlic, minced
crushed red pepper to taste
6 oz. bag watercress, stems removed
1 cup vegetable broth
1 can (15 oz) cannellini beans, drained & rinsed
¼ cup toasted pine nuts
parmesan cheese to top
1. In large pot, cook tortellini according to package directions; drain & toss with 1 TB oil; set aside.
2. Heat 2 TB oil in same large pot; saute shallots, garlic, & crushed red pepper
3. Add broth to pot; stir in watercress & sun-dried tomatoes; cook until watercress is slightly limp. Stir in beans & heat through. Add tortellini & pine nuts; toss gently. Serve with parmesan cheese.