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Marinated Tortellini with Basil-Sour Cream Dip Recipe
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This recipe for Marinated Tortellini with Basil-Sour Cream Dip, by Jacqy Lewis Soderberg, is from The Lucky Duck Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Jacqy Lewis Soderberg Added: Tuesday, August 12, 2008
1 lb. cheese stuffed tortellini (spinach or plain or both) 4 T. olive oil 5 T. fresh lemon juice, divided Zest of one lemon 1/2 c. sliced almonds 1/4 c. grated Parmesan cheese 1/2 c. fresh basil 1 1/2 c. sour cream salt and pepper, to taste
Cook the tortellini in a large pot of salted water until done. Drain and place in a large bowl. Sprinkle with the olive oil and 2 T. lemon juice and toss to coat. Set aside to marinate or cover and refrigerate overnight. Grind the almonds in a food processor or blender. Mix the almonds with the Parmesan, basil, and sour cream in a small bowl. Add salt, pepper and remaining 3 T. of lemon juice. Mix well. Cover and chill for several hours. Serve the tortellini around the dip with toothpicks.
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