Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.