Baked Tortellini with Peas, Radicchio, and Bacon

Name: Baked Tortellini with Peas, Radicchio, and Bacon
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 1/2 cup, walnuts; 4 slices, white sandwich bread, torn into quarters; 2 tablespoons, unsalted butter, melted; , Salt; 2 pounds, fresh cheese tortellini; 1 tablespoon, olive oil; 4 ounces (about 4 slices), bacon, minced; 6 , medium shallots, minced (about 1 cup); 6 , medium garlic cloves, minced or pressed through a garlic press; 2 teaspoons, minced fresh thyme leaves; 4 tablespoons, all-purpose flour; 1 cup, white wine; 2 cups, low-sodium chicken broth; 1 cup, heavy cream; 2 ounces, Parmesan cheese, grated (about 1 cup); , Ground black pepper; 1 large head, radicchio (about 9 ounces), cored and chopped medium; 1 cup, frozen peas

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Meat
Pasta
Pork
Vegetables
Casseroles

In the world of baked pasta, where hearty traditional dishes such as lasagna dominate, baked tortellini offers a refreshing and elegant change of pace.

SERVES 6 to 8

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