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1
Heat a large pot of water to boil with 1 tablespoon or so of salt.
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2
When the water boils, add the pasta and cook it to al dente according to the package directions.
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3
While it cooks, move on to the next step.
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4
Meanwhile, heat the olive oil in a skillet over medium heat.
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5
When the olive oil is just warm, grate or mince the garlic, add it to the oil and cook for 1 minute.
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6
We want it to barely sizzle, not brown at all.
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7
After one minute, add the goat cheese and mascarpone to the mixture.
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8
Let the cheeses melt together gently while the pasta cooks.
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9
When the cheeses are melted, zest the lemon directly into the cheese/garlic mixture.
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10
Stir for 1 minute and turn off the heat.
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11
Right before draining the pasta, reserve 1 cup of pasta water from the pot and set it aside.
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12
Then drain the pasta.
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13
Once the pasta is cooked and drained, add it back to the pot.
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14
Pour in the cheese mixture, half the reserved pasta water, and most of the dill, parsley and scallions.
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15
Toss together with tongs and tasteadd more salt if needed or more pasta water to ensure that the cheese evenly coats the pasta.
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16
Cut the zested lemon into wedges for serving.
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17
Serve the pasta topped with any extra herbs and scallions and lemon wedges.
