Cheese Tortellini with Corn and Tomatoes – Bev Style, by Beverly Hicks Burch

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Cheese Tortellini with Corn and Tomatoes – Bev Style

By Beverly Hicks Burch

I’ve been a fan of Taste of Home for years. The other day I came upon a one of their recipes that looked tailored for me and this time of the year. As a matter of fact it reminded me of the Corn and Lima Bean Salad I make that has been such a hit around here with family and friends.

I couldn’t wait to give it a try, so when I was out Friday I decided to pick up a few of the ingredients I didn’t have on hand. Last night I whipped up a batch…and of course I “bevized” it a bit…you know I can’t help myself. I always do that, most of the time with successful results stamped with approval from Tall & Handsome himself. My main addition was the roasted red bell peppers (yum!) but also a tad of crushed red pepper for just a touch of heat…

© 2010 Beverly Hicks Burch All Rights Reserved.

Cheese Tortellini with Corn and Tomatoes – Bev Style

9 oz. cheese tortellini (refrigerated or frozen, I could only purchased frozen)

1 16 oz. frozen corn, thawed or 3 – 1/3 cup fresh corn

2 cups cherry tomatoes, quartered

¼ cup thinly sliced green onions

¼ cup minced fresh basil

½ cup chopped roasted red bell peppers

2 tablespoons grated Parmesan cheese

2 teaspoons olive oil

¼ teaspoon garlic powder

¼ teaspoon ground black pepper

½ teaspoon kosher salt

¼ to ½ teaspoon crushed red pepper (to taste really)

1. In a Dutch oven cook tortellini according to directions. Add corn during the last 5 minutes of cooking time. If the tortellini doesn’t have to cook that long, add the corn to the water when you add the tortellini. Cook until tortellini is right texture.

2. Drain and rinse with cold water.

3. In a large serving bowl combine the tortellini and corn with the remaining ingredients. Toss to coat well.

Enjoy!!

About 4 servings.

Cheese Tortellin with Corn & Tomatoes

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