1 1/2 c  Part-skim ricotta cheese;
-room temperature
1/2 c  Skim milk; room temperature
2 tb Imported Parmesan cheese;
-freshly grated
1 ts Lemon rind; grated
1/4 ts Nutmeg; freshly grated
2 tb Chives; snipped OR
2 tb Top part of green scallion
1/4 c  Italian parsley leaves; well
-packed
1/4 ts Coarse salt; optional
1/2 ts White pepper; freshly grated
12 oz Vermicelli
2 ts Italian parsley; minced for
-garnish

In food processor, place ricotta cheese, milk,
Parmesan cheese, lemon rind, nutmeg, snipped chives,
parsley, salt, and pepper. Process until chives are
finely minced and ricotta has the texture of lightly
whipped cream, about 45 seconds.
Cook pasta in 6 quarts boiling water with 2 tsp.
coarse salt (optional) until al dente. Drain pasta
and return to pot in which it was boiled. Quickly toss
pasta with the cream sauce. Transfer to 4 pasta
bowls. Garnish each with 1/2 tsp. parsley and serve.