Tortellini with Veggies and Parmesan

Prep time: 10 minutes | Cook time: 16 minutes | Serves 4

8 ounces (227 g) sugar snap peas, trimmed

½ pound (227 g) asparagus, trimmed and cut into 1-inch pieces

2 teaspoons kosher salt or 1 teaspoon fine salt, divided

1 tablespoon extra-virgin olive oil

1½ cups water

1 (20-ounce / 340-g) package frozen cheese tortellini

2 garlic cloves, minced

1 cup heavy (whipping) cream

1 cup cherry tomatoes, halved

½ cup grated Parmesan cheese

¼ cup chopped fresh parsley or basil

1. Add the peas and asparagus to a large bowl. Add ½ teaspoon of kosher salt and the olive oil and toss until well coated. Place the veggies in the baking pan.
2. Slide the baking pan into Rack Position 1, select Convection Bake, set the temperature to 450ºF (235ºC), and set the time for 4 minutes.
3. Meanwhile, dissolve 1 teaspoon of kosher salt in the water.
4. Once cooking is complete, remove the pan from the oven and place the tortellini in the pan. Pour the salted water over the tortellini. Put the pan back to the oven.
5. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 450ºF (235ºC), and set time for 7 minutes.
6. Meantime, stir together the garlic, heavy cream, and remaining ½ teaspoon of kosher salt in a small bowl.
7. Once cooking is complete, remove the pan from the oven. Blot off any remaining water with a paper towel. Gently stir the ingredients. Drizzle the cream over and top with the tomatoes.
8. Slide the baking pan into Rack Position 2, select Roast, set the temperature to 375ºF (190ºC), and set the time for 5 minutes.
9. After 4 minutes, remove from the oven.
10. Add the Parmesan cheese and stir until the cheese is melted
11. Serve topped with the parsley.