Italian Recipes - Cheese Tortellini with Cannellini Bean Sauce

Ingredients                   

• 2 9-ounce packages refrigerated cheese-filled tortellini

• 1 1/3 cups thin strips red, yellow, and/or green sweet pepper

• 2 15-ounce cans cannellini beans (white kidney beans), rinsed and drained

• 1 cup milk

• 1/4 cup finely shredded Parmesan cheese (1 ounce)

• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed

• 1/4 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon black pepper

• Finely shredded Parmesan cheese (optional)

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Method:

1. Cook the pasta according to package directions, adding the sweet peppers for the last 1 minute of cooking.

2. Meanwhile, for sauce, in a food processor or blender combine 1 can of the drained beans and the milk. Cover and process or blend until smooth.

3. Drain pasta mixture; return to pan. Add the bean mixture, remaining can of drained beans, the 1/4 cup Parmesan cheese, the oregano, salt, nutmeg, and black pepper.

4. Cook and stir until heated through. If desired, sprinkle with additional Parmesan cheese.