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| 1 1/2 Tasse | Part-skim ricotta cheese; room temperature |
| 1/2 Tasse | skim milk room temperature |
| 2 Esslöffel | Imported Parmesan cheese; freshly grated |
| 1 Teelöffel | Lemon rind grated |
| 1/4 Teelöffel | nutmeg freshly grated |
| 2 Esslöffel | Chives; snipped Or |
| 2 Esslöffel | Top part of green scallion |
| 1/4 Tasse | Italian parsley leaves; well packed |
| 1/4 Teelöffel | Coarse salt; optional |
| 1/2 Teelöffel | white pepper freshly grated |
| 12 x ca. 30 g | Vermicelli |
| 2 Teelöffel | Italian parsley; minced for garnish |
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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.
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