Lemony Pasta with Goat Cheese and Spinach

Salt and pepper, 3/4 pound spaghettini or spaghetti, 4 ounces fresh goat cheese, 10 ounces baby spinach (10 cups), 3 cups fresh parsley, chopped, 2 cups fresh cilantro, chopped, 1 tablespoon grated lemon zest plus 1 tablespoon juice, 1/2 cup toasted walnuts, chopped

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.

Easy, peasy, thank you Martha Stewart ;)