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Tortellini with Greens, White Beans and Pine Nuts

From Vegetarian Times Fast and Easy: Great Food You Can Make in Minutes
Serves 4

2 9-ounce packages fresh cheese tortellini (in refrigerator case)
2-3 tablespoons oil packed sun-dried tomatoes, with 3 tablespoons of their oil
4 medium shallots, or 1 medium sweet onion
4 medium garlic cloves
about 8 cups of greens -- one or more of the following: endive, arugula, Swiss chard, turnip greens, spinach
1/3 cup pine nuts
1 15-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)

Bring a pot of lightly salted water to a boil. Add the tortellini and cook according to package directions. Drain and drizzle with 1 tablespoon of oil from the sun-dried tomatoes; toss to coat.

While pasta is cooking, mince the shallots and garlic; there should be about a half cup total. Finely chop the sun-dried tomatoes, reserving any excess oil. Rinse and dry the greens, discard any tough stems. Toast the pine nuts in a dry skillet over medium heat for 3 minutes; stir often to make sure they do not burn. Drain and rinse the cannellini beans.

In the pot used to cook the pasta, heat the remaining 2 tablespoons of sun-dried tomato oil over medium heat. Add the shallots(or onion) and garlic, cook for about 2 minutes, until soft -- be sure not to burn the garlic -- I usually add it a bit later than the onions. Add the crushed red pepper flakes, then the greens, veggie broth, sun-dried tomatoes and oil to taste; add salt and pepper to taste. Cook for about 2 minutes, or until greens wilt.

Add the drained beans and cook for 1 minute, sitrring to combine and heat through. The liquid should be bubbling slightly.

Add the tortellini and stir gently to combine. Remove from the heat the add the toasted pine nuts. Divide among individual wide, shallow bowls. Sprinkle with the cheese, if using. Serve hot