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1
Bring salted water to a boil in large pot.
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2
Wash and inspect beans.
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3
Heat olive oil in a heavy 10 inch frying pan. (I use cast iron.).
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4
Carefully immerse beans in water for no more than 2 minutes.
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5
Do not dump out water; scoop out beans with tongs or strainer into colander.
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6
Run cold water over beans in sink to stop cooking and set aside.
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7
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.
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8
While waiting for tortellini to cook add onion and garlic to olive oil, brown slightly and add beans.
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9
Stir frequently; if they need more oil add some of the butter now.
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10
When beans begin to sizzle remove them, leaving most of the onions and garlic behind, with tongs to covered bowl and keep warm.
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11
Be sure to keep an eye on the tortellini and stir them.
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12
Add the rest of the butter to pan and stir.
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13
Stir in half of the milk lower the heat to medium.
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14
Mix the rest of the milk with corn starch in a cup or jar and set aside for a moment.
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15
Stir half of the cheese, and all of the pepper, and Mrs. Dash into pan with a whisk.
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16
Stir in the rest of the milk mixture and stir until thickened.
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17
Set heat to low and gradually stir in the rest of the cheese until melted. (Now cook pasta if using fresh ones).
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18
Add a little, less that 1/4 cup, of the cooking water from the pasta to the sauce and stir.
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19
Pour sauce into serving container, cover and set aside.
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20
In a large serving bowl mix cooked Tortellini and beans, serve immediately with sauce on the side.
