Adjust rack to top position and preheat broiler to high or oven to 500 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and halve zucchini lengthwise, then slice crosswise into 1/3-inch-thick half-moons. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Broil until golden brown and tender, 7-10 minutes. (Check frequently to ensure zucchini doesn’t burn.)

Meanwhile, heat a large pan over medium-high heat. Add bacon and cook, flipping occasionally, until crispy, 6-10 minutes. (If bacon starts to brown too quickly, lower heat to medium.) Transfer to a paper-towel-lined plate. Reserve 1 TBSP bacon fat (2 TBSP for 4 servings). Once cool enough to handle, roughly chop bacon.

Once water is boiling, add tortelloni to pot. Cook, stirring occasionally, until tender, 4-5 minutes. Reserve 1/4 cup pasta cooking water (1/2 cup for 4 servings), then drain. Meanwhile, mince garlic. Zest and quarter lemon.

Heat pot used for tortelloni over medium heat. Add reserved bacon fat, garlic, and peas. Cook, stirring, until garlic is fragrant and peas are warmed through, about 1 minute. Stir in stock concentrate and 2 TBSP reserved pasta cooking water (4 TBSP for 4 servings).

Add zucchini, tortelloni, sour cream, half the bacon, and 1 TBSP butter (2 TBSP for 4 servings) to pot; toss to combine. If mixture seems dry, stir in a splash more reserved cooking water. Turn off heat. Stir in a squeeze of lemon juice to taste. Season with salt and pepper.

Divide finished tortelloni between bowls. Sprinkle with remaining bacon and as much lemon zest as you’d like. Serve with remaining lemon wedges on the side.