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Cook the pasta according to packet instructions.
Finely chop the herbs.
When the pasta is cooked, drain it, reserving a few tablespoons of the cooking water.
Return the pasta to the empty pan, and add the herbs, ricotta, a glug of olive oil and season with salt and pepper.
Add a couple of tablespoons of the pasta water and juice of the lemon.
Mix until well combined.
Taste and adjust salt and pepper to taste.
Serve and finish with a grating of Parmesan cheese if you like.