HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Basil Pesto Cheese Tortellini
Creamy Basil Pesto Cheese Tortellini

Creamy Basil Pesto Cheese Tortellini

with Roasted Peppers and Corn

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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!


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

350 g

Cheese Tortellini

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

¼ cup

Basil Pesto


50 g


56 g

Canned Corn

¼ cup

Parmesan Cheese


6 tbsp

Sour Cream


160 g

Sweet Bell Pepper

Not included in your delivery

1 tbsp

Unsalted Butter*


2 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3933 kJ
Calories940 kcal
Fat43 g
Saturated Fat14 g
Carbohydrate109 g
Sugar12 g
Dietary Fiber6 g
Protein28 g
Cholesterol85 mg
Sodium1150 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


Divide tortellini between bowls. Sprinkle remaining Parmesan over top.