Creamy Roasted Pepper Tortellini with Crispy White Beans

Make it

Instructions

1. 01

   Heat the oven and prepare the beans

   Place an oven rack in the center position and preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Drain and rinse 1 can (15 oz) cannellini beans, then spread them on a clean towel and pat very dry; remove any loose skins. Toss them on the lined sheet with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp fine salt, and 1/4 tsp black pepper. Spread them in one layer.\n\n| Why: Thoroughly dried beans roast more reliably and become crisp instead of steaming.

2. 02

   Roast the crunchy topping

   Roast the seasoned 1 can (15 oz) cannellini beans for 25–30 minutes, shaking the baking sheet after 15 minutes, until the beans are browned, audibly crisp when nudged, and no longer soft in the centers. Leave the oven on, and let the beans remain on the sheet while you finish the pasta.\n\n| Why: A hot, dry roast concentrates the beans’ flavor and creates the dish’s contrasting crisp texture.

3. 03

   Build the roasted-pepper cream sauce

   While the beans roast, peel and mince 2 garlic cloves. Drain 1 cup jarred roasted red peppers and pat dry, then roughly chop them. Warm 1 tbsp olive oil in a large deep skillet over medium heat. Add 2 garlic cloves and cook for 30–45 seconds, stirring, until fragrant but not browned. Add 1 cup jarred roasted red peppers, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes; cook for 2 minutes. Pour in 1 cup heavy cream, reduce the heat to medium-low, and simmer for 4–5 minutes, stirring occasionally, until the sauce lightly coats a spoon. Remove the skillet from the heat.\n\n| Why: Briefly cooking the aromatics and peppers deepens their flavor before the cream rounds out the sauce.

4. 04

   Cook and drain the tortellini

   Bring a large pot of water to a rolling boil. Add 1 tbsp fine salt, then add 20 oz refrigerated cheese tortellini. Cook according to the package timing, usually 3–5 minutes, until the pasta is tender but still pleasantly firm. Reserve 1 cup pasta water, then drain the tortellini; do not rinse it.\n\n| Why: Salting the water seasons the pasta from within, while reserved starchy water helps the finished sauce cling smoothly.

5. 05

   Blend, combine, and season

   Transfer the warm pepper sauce to a blender and blend carefully, starting on low and increasing gradually, until smooth; return it to the skillet. Add the drained 20 oz refrigerated cheese tortellini and 1/2 cup pasta water. Toss gently over low heat for 1–2 minutes, adding the remaining 1/2 cup pasta water only if needed, until glossy and loose enough to coat every piece. Stir in 1/2 cup grated Parmesan cheese and taste; add 1/4 tsp fine salt only if needed. The sauce should look silky and the tortellini should be hot throughout.\n\n| Why: Blending makes the peppers velvety, while pasta starch and Parmesan emulsify into a sauce that clings instead of pooling.

6. 06

   Finish and serve

   Wash and dry 1/4 cup fresh basil leaves, then tear the leaves. Finely grate the zest from 1 lemon. Divide the creamy tortellini among four warmed bowls. Top each portion with the roasted 1 can (15 oz) cannellini beans, then scatter over 1/4 cup fresh basil leaves and 1 lemon zest. Serve immediately while the sauce is hot and the bean topping is crisp.\n\n| Why: Fresh basil and lemon zest cut through the rich sauce, and adding the beans at the table preserves their crunch.