Baked Tortellini with Peas, Radicchio, and Bacon

Name: Baked Tortellini with Peas, Radicchio, and Bacon
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

www.americastestkitchen.com

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

Keywords

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

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