Creamy basil pesto cheese tortellini pasta

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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 minutes. Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Off heat reserve 1 tbsp of the bacon fat (double for 4 people), then drain and discard excess fat

Step 2

Bring salted water to a boil in a large pot. Meanwhile core and cut pepper into 1/2 inch pieces. Peel and thinly slice shallot.

Step 3

Add tortellini to the boiling water. Cook, stirring occasionally until tender, 2-3 min. Reserve 1/4 cup of pasta water (double for 4 people). Drain and return tortellini to the same pot, off heat.

Step 4

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

Step 5

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

Step 6

Divide past between bowls. Sprinkle remaining bacon and parmesan over top.