Recipe: Vermicelli with Ricotta Cream Sauce

Vermicelli with Ricotta Cream Sauce
Source: Cookbook Digest, Jan/Feb 1995
Makes 4 servings

1 1/2 cups Ricotta cheese, room temp
1/2 cup milk, room temperature
2 tbsp grated parmesan cheese
1 tsp grated lemon rind
1/4 tsp nutmeg
2 tbsp chopped scallions or chives
1/4 cup well packed Italian parsley leaves
1/4 tsp salt
1/2 tsp white pepper
12 oz vermicelli (uncooked)
2 tsp Italian parsley for garnish

In food processor, combine all ingredients except vermicelli and salt. Process until chives are finely minced and ricotta has the texture of slightly whipped cream, about 45 seconds.

Cook pasta in water with salt until al dente. Drain pasta and quickly toss with cream sauce.