Preheat the oven to 400 degrees F.

In a wide, shallow bowl, combine the milk and eggs.

In a food processor or blender, process the panko, Parmesan, pine nuts, parsley, salt, and pepper. Pour the mixture into another wide, shallow bowl.

Dip the cooked tortellini into the egg wash, stirring to coat the tortellini.

Put the tortellini into the breadcrumb mixture and toss to coat well.

Place the tortellini on a lightly greased foil-lined baking sheet.

Spray them liberally with olive oil (I use the extra virgin olive oil sprayer-- it's fantastic and doesn't have added chemicals, but you can also use nonstick spray if you prefer.)

Bake the tortellini until toasted and golden brown, about 15 minutes. Turn the tortellini halfway through to prevent them from burning on the bottom!

Combine the cheeses and the cornstarch in a large bowl.

In a large pot (or fondue pot) over medium heat, heat the oil.

Add in the garlic and let it cook until fragrant.

Add in the white wine and bring it to a simmer. A

dd in the cheese one handful at a time, whisking as it melts. Don't add more cheese until the last batch has melted. Continue until all of the cheese has been used up.

Once the cheese has entirely melted, mix in the pesto.

If you made it in a fondue pot, transfer that to the warming element. If not, keep the fondue on the burner on medium-low, or set it atop a pot holder and return to heat every 15-20 minutes to warm.