Lemon Ricotta Pasta

Bahan-bahan (4 porsi)

• 1 pound cavatappi pasta (or similar short pasta with ridged edges like penne)
• 15 ounces whole milk ricotta cheese (at room temperature (must be whole milk; anything less with curdle))
• 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)