Creamy Basil Pesto Cheese Tortellini Pasta with Crispy Bacon & Corn

This Hello Fresh recipe, while tasty, could use some work. The original recipe — the one we followed — calls for shallots and bell peppers. The bell peppers, however, don't integrate well; they remain crunchy, and defy the fork while contributing little to the dish overall.

The recipe recorded here is a proposed modified version which swaps out the peppers for mushrooms and peas. Asparagus might also make a tasty additive.

Creamy Basil Pesto Tortellini Pasta with Crispy Bacon & Corn

Hello Fresh

Ingredients

• 500g tortellini
• 200g bacon, sliced into ~2cm strips
• 450g cremini mushrooms, sliced
• 2 large shallots, thinly sliced
• 80mL basil pesto
• 115g corn kernels
• 125mL? cooked frozen peas
• 60g freshly grated parmesan (plus more for topping)
• 150mL sour cream

Directions

1. Cook the bacon over medium-high heat until just crispy. Remove with a slotted spoon. Drain the pan, reserving ~30mL of the bacon grease.
2. Add the shallots and mushrooms to the pan. Sautée over medium heat until the mushrooms have released their moisture and softened and the shallots are soft and translucent.
3. Meanwhile, cook the tortellini and drain, reserving 125mL of the cooking water.
4. Reduce heat to low. Add the peas, corn, pesto, sour cream, parmesan, and reserved cooking water. Stir together and simmer gently until all ingredients are warmed through.
5. Add the bacon and tortellini to the sauce, toss to combine, and serve.