Heat a large pot of water to boil with 1 tablespoon or so of salt. When the water boils, add the pasta and cook it to al dente according to the package directions. Right before draining, reserve 1 cup of pasta water from the pot.

Meanwhile, heat the olive oil in a skillet over medium heat. When the olive oil is just warm, grate or mince the garlic and add it to the oil for 1 minute - we want it to barely sizzle, not brown at all. After one minute, add the goat cheese and mascarpone to the mixture. Let the cheeses melt together gently while the pasta cooks. When the cheeses are melted, zest the lemon directly into the cheese/garlic mixture. Stir for 1 minute and turn off the heat.

When the pasta is cooked and drained, add it back to the pot. Pour in the cheese mixture, half the pasta water, and most of the dill, parsley, and scallions. Toss together with tongs and taste - add more salt if needed or more pasta water to ensure that the cheese evenly coats the pasta.

Cut the zested lemon into wedges for serving. Serve the pasta topped with any extra herbs and scallions and lemon wedges.