Vermicelli with ricotta cream sauce

4 servings

Ingredients

Quantity Ingredient
1½ cup Part-skim ricotta cheese; room temperature
½ cup Skim milk; room temperature
2 tablespoons Imported Parmesan cheese; freshly grated
1 teaspoon Lemon rind; grated
¼ teaspoon Nutmeg; freshly grated
2 tablespoons Chives; snipped OR
2 tablespoons Top part of green scallion
¼ cup Italian parsley leaves; well packed
¼ teaspoon Coarse salt; optional
½ teaspoon White pepper; freshly grated
12 ounces Vermicelli
2 teaspoons Italian parsley; minced for garnish

Directions

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 ½ tsp. parsley and serve.

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