Cook linguine according to package directions, omitting salt. Drain well. Place in medium bowl; sprinkle lemon juice over noodles.

Meanwhile, melt margarine in small saucepan over medium heat. Add chives; cook until chives are soft. Combine milk and cornstarch in small bowl; stir into saucepan. Cook and stir until thickened. Stir in dill, parsley, lemon peel and pepper.

Pour milk mixture over noodles. Sprinkle with cheese; toss to coat evenly. Garnish with lemon slices and dill sprigs, if desired. Serve immediately.