Baked Tortellini with Peas, Radicchio, and Bacon | America's Test Kitchen

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