Fusilli with Walnut Sauce and Radicchio

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12 ounces dry fusilli

8 ounces walnuts, lightly toasted

2 tablespoons dry bread crumbs

1 clove garlic, minced

1/4 cup olive oil

1/2 cup ricotta cheese

1 cup chicken broth or water

Salt and freshly ground black pepper

8 ounces radicchio, cut into chiffonade

2 tablespoons olive oil

1/2 cup grated Parmesan or Grana Padano cheese