Recipe:

• Prep ingredients: Preheat broiler with top rack 6-inches from the heat source. Bring a large saucepan of salted water to a boil. Trim stem ends from green beans, then break or cut in half. Quarter tomatoes lengthwise. Peel and finely chop 1⁄2 teaspoon garlic.
  
• Broil vegetables: Place green beans on 1⁄2 of a rimmed baking sheet and tomatoes on the other 1⁄2. Drizzle all over with 1 tablespoon oil; season all over with 1⁄4 teaspoon salt and a few grinds pepper. Toss to coat. Broil until tomatoes and green beans are tender and browned in spots, about 6 minutes (watch closely).
  
• Make tomato vinaigrette: In a large bowl, combine tomatoes, vinegar, chopped garlic, 3 tablespoons oil, 1⁄4 teaspoon salt, and a few grinds pepper; use a whisk to combine and break up tomatoes.
• Marinate beans: Drain and rinse cannellini beans and stir into vinaigrette. Let sit until step 6.
  
• Cook tortellini: Meanwhile, add tortellini to boiling water and cook until al dente, about 3 minutes. Drain well.
  
• Finish & serve: Using a vegetable peeler, shave the Parmesan into strips. Add tortellini and green beans to large bowl with beans and dressing and gently toss to combine; season to taste with salt and pepper. Serve salad topped with shaved Parmesan and a few grinds black pepper. Enjoy!