Spring Tortellini Gratin

🥘 Ingredients

• Parmesan cheese
  2 oz
• asparagus
  12 oz
• black pepper
• cheese tortelloni
  18 oz
• cream
• garlic
  4 clove
• milk
  8 oz
• olive oil
  4 tsp
• panko breadcrumbs
  ½ cup
• pesto
  4 oz
• salt
• veggie stock concentrate
  2 unit

🍳 Cookware

• small bowl

1. 1

   Set the broiler to high or preheat the oven to 500°F. Thinly slice garlic . Trim and discard the bottom inch from asparagus and cut into 1-inch pieces.

   garlic: 4 clove, asparagus: 12 oz
2. 

   2

   Heat a large drizzle of olive oil in a large oven-proof pan over medium heat. Add the garlic and cook, tossing for ⏱️ 30 seconds , until fragrant. Add the asparagus and cook, tossing for ⏱️ 2 minutes , until bright green. Season with salt black pepper .

   olive oil: 4 tsp, salt, black pepper
3. 

   3

   Add milk , veggie stock concentrate , ½ cup water, and 4 tbsp pesto to the pan and stir to combine. Add cheese tortelloni (don't worry if they aren't submerged). Bring the mixture to a simmer. Cook, stirring occasionally, for ⏱️ 6 minutes to ⏱️ 8 minutes , until sauce very thick and tortellini are soft. If too thick, splash with water.

   milk: 8 oz, veggie stock concentrate: 2 unit, pesto: 4 oz, cheese tortelloni: 18 oz
4. 4

   While the tortellini simmers, combine cream ? No, we need parmesan and panko: combine panko breadcrumbs and Parmesan cheese in a small bowl . Add a large drizzle of olive oil. Season with salt and pepper.

   cream, panko breadcrumbs: ½ cup, Parmesan cheese: 2 oz
5. 

   5

   Sprinkle the breadcrumb mixture over the tortellini. Transfer to the oven and broil for ⏱️ 1 minutes to ⏱️ 2 minutes , until browned and bubbly.
6. 6

   Divide the tortellini gratin among bowls and enjoy!