Spring Tortellini Gratin

🥘 Ingredients

• asparagus
  1 bunch
• cheese tortellini
  12 oz
• garlic
  2 cloves
• milk
  1 c
• olive oil
  3 tbsp
• panko breadcrumbs
  ½ cup
• parmesan cheese
  ½ cup
• pepper
  1 tsp
• pesto
  4 tbsp
• salt
  2 tsp
• veggie stock concentrate
  1 cube

🍳 Cookware

• large oven-proof pan
• small bowl

1. 1

   Set the broiler to high. Thinly slice garlic . Trim and discard the bottom inch from the asparagus , then cut into 1-inch pieces.

   garlic: 2 cloves, asparagus: 1 bunch
2. 

   2

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

   olive oil: 3 tbsp, salt: 2 tsp, pepper: 1 tsp
3. 

   3

   Add milk , veggie stock concentrate , ½ cup water, and 4 tbsp pesto to the pan and stir to combine. Add cheese tortellini to the pan. Bring the mixture to a boil, then reduce to a low simmer. Cook, stirring occasionally, ⏱️ 7 minutes , until the sauce becomes very thick and the tortellini are soft. If the sauce becomes too thick, simply add a splash of water to the pan.

   milk: 1 c, veggie stock concentrate: 1 cube, pesto: 4 tbsp, cheese tortellini: 12 oz
4. 4

   While the tortellini simmers, combine panko breadcrumbs , parmesan cheese , and a large drizzle of olive oil in a small bowl . Season the mixture with salt and pepper.

   panko breadcrumbs: ½ cup, parmesan cheese: ½ cup
5. 

   5

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

   Divide the tortellini gratin between bowls and dig in!