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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 g
Cheese Tortellini
(Contains: Egg, Milk, Wheat)
¼ cup
Basil Pesto
(Contains: Milk)
50 g
Shallot
56 g
Corn Kernels
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*
Nutrition Values
Utensils
Cooking Steps
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 pepper 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 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 with the veggies and half the Parmesan to the pot with tortellini. Stir until combined and tortellini are coated with the sauce.
Divide pasta between bowls. Sprinkle over the remaining Parmesan.
