->Vermicelli Ricotta <-

Yield: 4 servings

1 1/2 c part-skim ricotta cheese, room temperature

1/2 c skim milk, room temperature

2 T imported Parmesan cheese, freshly grated

1 ts lemon rind, grated

1/4 ts nutmeg, freshly grated

2 T chives, snipped or 2 T 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.

6 quarts boiling water with

2 tsp. coarse salt

until al dente. Drain pasta and return to pot in which

it was boiled. Quickly toss pasta with the cream sauce. Transfer

4 pasta bowls. Garnish each with

1/2 tsp. parsley and serve.