Tortellini With Greens, White Beans And Pine Nuts

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Washington Post


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2 9-ounce packages fresh cheese tortellini (in the refrigerated case)

2 to 3 tablespoons oil-packed sun-dried tomatoes, with 3 tablespoons of their oil

4 medium shallots

4 medium cloves garlic

4 bunches watercress or 8 cups arugula

1/3 cup pine nuts

1 15.5-ounce can cannellini beans

1/2 teaspoon crushed red pepper flakes

1 cup low-sodium vegetable broth

Kosher salt

Freshly ground black pepper

Freshly grated Parmesan cheese (optional)

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