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Creamy Basil Pesto Cheese Tortellini Pasta

Creamy Basil Pesto Cheese Tortellini Pasta

with Crispy Bacon and Corn

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We love sweet corn all year long here at HelloFresh. This dish combines some of our favourite pairings. Creamy basil pesto, sweet corn kernels and Parmesan make it feel like summer. A little sprinkle of bacon at the end brings the whole dish together!

Tags:Family
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

350 g

Cheese Tortellini

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

100 g

Bacon Strips

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

50 g

Shallot

56 g

Corn Kernels

28 g

Parmesan Cheese

(ContainsMilk/Lait)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

160 g

Sweet Bell Pepper

Not included in your delivery

tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4268 kJ
Calories1020 kcal
Fat43 g
Saturated Fat14 g
Carbohydrate112 g
Sugar19 g
Dietary Fiber6 g
Protein31 g
Cholesterol110 mg
Sodium1570 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Paper Towel
Large Pot
Measuring Cups
Colander
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.

Cut bacon into 1-inch pieces. Heat a large non-stick pan over medium heat. When hot, add bacon to the dry pan. Cook, stirring occasionally, until crispy, 7-9 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve 1 tbsp bacon fat (dbl for 4 ppl) in the pan, drain and discard remaining bacon fat.

2

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

3

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.

4

While tortellini cooks, heat the same pan (with reserved bacon fat) over medium-high heat. When hot, add shallots and peppers. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper. Remove pan from heat and stir in pesto, sour cream, corn, and reserved pasta water.

5

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

6

Divide pasta between bowls. Sprinkle over remaining bacon and remaining Parmesan.