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!


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)

100 g

Bacon Strips

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

50 g


56 g

Corn Kernels

28 g

Parmesan Cheese


6 tbsp

Sour Cream


160 g

Sweet Bell Pepper

Not included in your delivery



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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Paper Towel
Large Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.


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.


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 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.


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


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