Ingredients for 6 servings:
1. 2 (9 ounce) cheese tortellini, fresh
2. 2 tablespoons sun-dried tomatoes, finely chopped
3. 3 tablespoons oil
4. 4 shallots, minced
5. 4 garlic cloves, minced
6. 1/2 teaspoon crushed red pepper flakes
7. 4 bunches watercress, rinsed with stems removed
8. 1 cup vegetable broth
9. salt and pepper
10. 2 (15 1/2 ounce) cannellini beans, drained and rinsed
11. 1/4 cup pine nuts, toasted
12. grated parmesan cheese

Directions:
1. Cook tortellini in large pot of lightly salted water, according to package directions. Toss pasta with 1 T. oil and set aside.
2. Heat remaining oil in same pot over medium heat. Add shallots and garlic, 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 pasta and toss to combine. Sprinkle with the pine nuts and cheese, and serve.

Enjoy your meal!