Tortellini With Watercress, White Beans And Pine Nuts

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2 9-oz. pkg. fresh cheese tortellini

2 Tbs. finely chopped oil-packed sun-dried tomatoes plus 3 Tbs. of the oil

4 shallots, minced

4 cloves garlic, minced

1/2 tsp. crushed red pepper, or more to taste

4 bunches watercress, well rinsed and tough stems removed

1 cup vegetable broth or pasta water, or more as needed

Salt and freshly ground black pepper to taste

2 15.5-oz. cans cannellini beans, drained and rinsed

1/4 cup toasted pine nuts

Grated regular or soy Parmesan cheese, as desired

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