Step 1

Wash and dry all produce. Preheat broiler to high. Thinly slice garlic. Remove and discard kale stems and ribs, then thinly slice leaves.

Step 2

Heat a drizzle of olive oil in a medium ovenproof pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add kale and a splash of water. Toss until softened, 3-4 minutes. Season with salt and pepper.

Step 3

Add milk, stock concentrate, and 1/4 cup pesto, and stir to combine. Add tortellini. Bring to a boil, then reduce to a low simmer. Cook, stirring often, until sauce thickens and tortellini are tender, 6-7 minutes. Add a splash of water if necessary.

Step 4

While tortellini cooks, combine panko, Parmesan cheese, and a drizzle of olive oil in a small bowl. Season with salt and pepper. (TIP: If you don’t have an ovenproof pan, transfer tortellini to a small baking dish.) Once tender, sprinkle breadcrumb mixture over tortellini.

Step 5

Transfer pan to oven, and broil until browned and bubbling, 1-2 minutes.

Step 6

Divide tortellini between bowls and enjoy!