Herbed Spaghettini

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3/4 pound spaghettini or spinach spaghetti

4 scallions

1/4 cup, packed fresh parsley leaves

1 stick softened butter

1 tablespoon dried tarragon

3/4 teaspoon grated lemon zest

2 tablespoons lemon juice

1/2 cup ricotta or fresh goat cheese

1/4 cup heavy cream or mascarpone (optional)