Green Beans and Tortellini

READY IN: 30mins




  • Bring salted water to a boil in large pot.
  • Wash and inspect beans.
  • Heat olive oil in a heavy 10 inch frying pan. (I use cast iron.).
  • Carefully immerse beans in water for no more than 2 minutes.
  • Do not dump out water; scoop out beans with tongs or strainer into colander.
  • Run cold water over beans in sink to stop cooking and set aside.
  • Return water to boil and cook tortellini according to instructions of package OR if you are making fresh tortellini from a recipe, save this step till after beans and sauce are done so that they will be hot and not over cooked.
  • While waiting for tortellini to cook add onion and garlic to olive oil, brown slightly and add beans.
  • Stir frequently; if they need more oil add some of the butter now.
  • When beans begin to sizzle remove them, leaving most of the onions and garlic behind, with tongs to covered bowl and keep warm.
  • Be sure to keep an eye on the tortellini and stir them.
  • Add the rest of the butter to pan and stir.
  • Stir in half of the milk lower the heat to medium.
  • Mix the rest of the milk with corn starch in a cup or jar and set aside for a moment.
  • Stir half of the cheese, and all of the pepper, and Mrs. Dash into pan with a whisk.
  • Stir in the rest of the milk mixture and stir until thickened.
  • Set heat to low and gradually stir in the rest of the cheese until melted. (Now cook pasta if using fresh ones).
  • Add a little, less that 1/4 cup, of the cooking water from the pasta to the sauce and stir.
  • Pour sauce into serving container, cover and set aside.
  • In a large serving bowl mix cooked Tortellini and beans, serve immediately with sauce on the side.