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Creamy Basil Pesto Cheese Tortellini Pasta

Creamy Basil Pesto Cheese Tortellini Pasta

with Roasted Peppers and Corn

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We love sweet summer corn here at HelloFresh! This dish combines some of our favourite pairings. Creamy basil pesto, sweet corn kernels, roasted peppers and a sprinkle of Parmesan come together for the perfect summer supper!

Tags:Veggie
Allergens:Egg/OeufMilk/LaitWheat/BléSoy/Soja

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Cheese Tortellini

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

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

50 g

Shallot

56 g

Corn Kernels

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

160 g

Sweet Bell Pepper

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate81 g
Sugar11 g
Dietary Fiber5 g
Protein22 g
Cholesterol90 mg
Sodium1080 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Strainer
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.When cooking the pasta, starch is released into the water ; that starchy pasta water helps to thicken this sauce, without adding extra ingredients. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While waiting for the water to boil, core, then cut peppers into 1/2-inch pieces. Peel, then thinly slice shallot.

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.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then the shallots and peppers. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper. Remove pan from heat and stir in veggies, pesto, sour cream, corn, and reserved pasta water.

4

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

5

Divide pasta between bowls. Sprinkle over the remaining Parmesan.