Cook linguine as directed in a large pot of salted water and reserve some of the pasta water as indicated above.

In meantime while the linguine is cooking, place the garlic, herbs, oil, juice and a pinch of salt in a small mixing bowl and whisk together.

Transfer cooked pasta back to the pot and add the juice/herb mixture, half of the reserved pasta water.

Stir in the mascarpone cheese.

If the pasta is not creamy enough for your liking, here is where you can add a little bit more pasta water and mascarpone.

Serve the pasta with the grated cheese, some more of the herbs, lemon zest, pine nuts and freshly grated pepper.