Vermicelli With Ricotta Cream Sauce Recipe
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Vermicelli With Ricotta Cream Sauce
1 1/2 cup Part-skim ricotta cheese
-room temperature
1/2 cup Skim milk, room temperature
2 tbsp Imported Parmesan cheese
-freshly grated
1 tsp Lemon rind, grated
1/4 tsp Nutmeg, freshly grated
2 tbsp Chives, snipped OR
2 tbsp Top part of green scallion
1/4 cup Italian parsley leaves, well
-packed
1/4 tsp Coarse salt, optional
1/2 tsp White pepper, freshly grated
12 oz Vermicelli
2 tsp 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. 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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