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1 pound cavatappi pasta (or similar short pasta with ridged edges like penne)

15 ounces whole milk ricotta cheese (at room temperature)

½ cup freshly grated Parmesan cheese (plus additional)

2 cloves garlic (grated or very finely minced)

½ teaspoon kosher salt (plus additional for cooking the pasta)

½ teaspoon freshly ground black pepper (reduce to ¼ teaspoon to start if not freshly ground)

½ teaspoon red pepper flakes

1 small lemon (zest and juice)

½ cup coarsely chopped fresh basil (plus additional for serving)

3 tablespoons coarsely chopped fresh dill (chives, or parsley, plus additional for serving)

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1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. SAVE 1 ½ CUPS OF THE PASTA COOKING LIQUID DON'T FORGET!!!! Drain the pasta and set aside.

2. To the same pot you used to cook the pasta, add the ricotta, Parmesan, ½ teaspoon salt, black pepper, and red pepper. Zest the lemon directly over the top, then squeeze and the juice. Stir to combine, then stir in 1 cup of the reserved pasta water. Continue stirring until smooth.

3. Add the drained pasta, basil, and remaining herbs. Stir gently until the pasta is coated and you have some sauce pooling at the bottom. If needed, turn the heat to low and rewarm slightly. Taste and adjust seasoning. I add a few more pinches of salt.

4. Serve immediately with a sprinkle of additional Parmesan and herbs.

Sauté 1 pound of peeled and deveined shrimp with olive oil and garlic and stir into the pasta at the end.