What you will need:
2-4 cups 2% Reduced Fat Milk
1/4 cup Parmesan Cheese
Pesto- to taste
1/4 cup Panko
2 Vegetable Stock Concentrate
Salt, pepper & oil to taste
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Thinly slice garlic. Trim and discard woody bottom ends from asparagus, then cut stalks into 2-inch pieces. Cook Asparagus 2 Heat 1 TBSP olive oil in a large pan over medium heat (use an ovenproof pan if you have one). Add asparagus and toss until slightly softened, 1-2 minutes. Add garlic and toss until fragrant, about 1 minute. Season with salt and pepper.
Cook Tortelloni 3 Add milk, stock concentrates, and pesto to pan and stir to combine. Add tortelloni, spreading them out in a layer. Bring mixture to a boil, then lower heat and let simmer until sauce thickens and tortelloni are tender, 5-7 minutes, stirring occasionally.
TIP: Add a splash of water if pan seems dry. Make Crust 4 While tortelloni simmer, combine panko, Parmesan, and 1 TBSP olive oil in a small bowl. Season with salt and pepper. Top Tortelloni 5 Remove pan from heat (TIP: If your pan isn’t ovenproof, transfer tortelloni mixture to a small baking dish at this point.) Sprinkle crust mixture over tortelloni, covering them as evenly as possible.
Broil or bake until crust is toasty and sauce is bubbly, 1-2 minutes.
Serve and Enjoy!