Start by bringing a pot of salted water to a boil for cooking the Tortellini. Chop up the garlic, dill and parsley finely. Bring a large frying pan to a medium heat. Add a little bit of olive oil, then gently start frying the garlic. A bit later, also add most of the dill and parsley (save a little bit for garnish). 

Add all of the Greek Yoghurt to the pan together with some salt and pepper. Bring to a gentle simmer, but be careful not to cook to hard because the yoghurt can separate. Then, drain and rinse the butter beans and also add to the pan. Season with lemon juice and optionally a bit more salt and pepper.

Cook the fresh Tortellini according to packet instructions, normally for around 2-3 minutes. Save some of the pasta water! In the meantime, mix the tomato puree, harissa, olive oil and a bit of salt together in a bowl. When the Tortellini is cooked, drain and add to the yoghurt sauce immediately. Add a splash of pasta water to loosen things up. When everything has come to a simmer, it is time to serve! Drizzle over the tomato and harissa oil and finish off with the remaining dill and parsley. 

Lovely to serve with a fresh salad and a good glass of wine. Cheers!