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Creamy Basil Pesto Cheese Tortellini
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Creamy Basil Pesto Cheese Tortellini

Creamy Basil Pesto Cheese Tortellini

with Roasted Peppers and Corn

We love sweet corn here at HelloFresh. Creamy basil pesto, cheesy tortellini, roasted peppers and a sprinkle of Parmesan come together for the perfect pasta dish!

Tags:
Veggie
Quick
Allergens:
Egg
Milk
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

¼ cup

Basil Pesto

(Contains Milk)

50 g

Shallot

56 g

Canned Corn

¼ cup

Parmesan Cheese

(Contains Milk)

6 tbsp

Sour Cream

(Contains Milk)

160 g

Sweet Bell Pepper

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tsp

Salt*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)3933 kJ
Calories940 kcal
Fat43 g
Saturated Fat14 g
Carbohydrate109 g
Sugar12 g
Dietary Fiber6 g
Protein28 g
Cholesterol85 mg
Sodium1150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Cups
Measuring Spoons
Strainer
Large Non-Stick Pan

Instructions

Prep
1

Before starting, wash and dry all produce.

Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, core, then cut peppers into 1/2-inch pieces. Peel, then thinly slice shallot.

Cook tortellini
2

Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain and return the tortellini to the same pot, off heat.

Cook veggies and sauce
3

While tortellini cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then the shallots, peppers and a quarter of the corn (dbl for 4 ppl). Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper. Remove pan from heat and stir in pesto, sour cream and reserved pasta water.

Finish pasta
4

Add creamy basil pesto sauce, veggies and half the Parmesan to the pot with tortellini. Stir until combined and tortellini are coated with the sauce.

Finish and serve
5

Divide tortellini between bowls. Sprinkle remaining Parmesan over top.

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