Fill a large pot with water, salt generously, and bring the water to a boil.
Add pasta, start timing, and cook until barely al-dente. (Check package for cooking time; Fiber Gourmet will take 10-15 minutes depending on the altitude.)
While pasta cooks, chop the arugula and the basil. (Wash the arugula and basil and spin dry in a salad spinner if needed.)
Zest the lemon (or lemons) and squeeze the juice.
Measure out the Parmesan cheese and Ricotta cheese.
In a bowl large enough to hold all the pasta and sauce, combine the Ricotta cheese, freshly grated Parmesan cheese, 1 tablespoon of the olive oil, lemon zest, lemon juice, and salt and fresh ground black pepper to taste. (I used a generous amount of pepper but not too much salt.)
Heat the other tablespoon of olive oil in a large frying pan, add the arugula and chopped basil and cook until they're barely wilted, about 2 minutes. (Stir in basil pesto if using that.)
Add the wilted arugula/basil mixture to the other sauce ingredients and stir to combine.
When pasta is al dente, scoop out 1/3 cup pasta cooking water and set aside.
Drain pasta into a colander placed in the sink.
Combine the hot pasta with sauce ingredients and stir gently, adding as much of the pasta cooking water as needed to make a creamy mixture. (I used the entire 1/3 cup of pasta water.)
Serve warm or room temperature, with extra freshly grated Parmesan to add at the table if desired.
