Before starting, wash and dry all produce. When cooking the pasta, starch is released into the water ; that starchy pasta water helps to thicken this sauce, without adding extra ingredients. 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 min.\*\* Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve 1 tbsp bacon fat (dbl for 4 ppl) in the pan, drain and discard remaining bacon fat.

Add 10 cups water and 2 tsp salt in a large pot (same amount for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut peppers 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 the same pan (with reserved bacon fat) over medium-high heat. When hot, add 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, half the bacon and half the Parmesan to the pot with tortellini. Stir until combined and tortellini is coated.

Divide pasta between bowls. Sprinkle over remaining bacon and remaining Parmesan.