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Pesto Tortellini with Charred Corn & Cherry Tomatoes Recipe

Pesto Tortellini with Charred Corn & Cherry Tomatoes recipe


This is a yummy pasta dish with cheese-filled tortellini. It has sweet corn, red tomatoes, and green pesto. You mix it all together and sprinkle cheese on top. It's a warm, cheesy meal that tastes like summer.


500 g cheese tortellini, fresh or frozen
150 ml basil pesto
2 ears of corn, husks removed
200 g cherry tomatoes, halved
1/2 cup Parmesan cheese, grated
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon salt


Preheat your oven to 230°C (450°F).
Place the corn directly on the oven rack and roast until slightly charred, about 10-12 minutes, turning occasionally.
While the corn is roasting, bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 5 minutes for fresh tortellini.
Drain the tortellini and return to the pot. Stir in the basil pesto until the pasta is well coated.
Remove the corn from the oven and let it cool slightly before cutting the kernels off the cob.
In a bowl, toss the cherry tomatoes with olive oil, garlic powder, dried oregano, salt, and black pepper.
Add the roasted corn kernels and seasoned cherry tomatoes to the pot with the pesto tortellini. Gently mix to combine.
Serve the pesto tortellini in bowls, and top with grated Parmesan cheese. Enjoy your meal!

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