Bring a large pot of salted water to a boil. Meanwhile, chop 5 oz. herbs; set aside. Boil linguine according to package instructions. Scoop out and reserve about 1 cup pasta water, then drain linguine and return to pot. Add 5 oz. goat cheese and the cream. Stir to melt cheese and coat pasta.
Add chopped herbs, lemon zest, and salt and mix thoroughly. Add 1/2 cup pasta water. Add more pasta water, 1 tbsp. at a time, as needed to make pasta loose and slightly saucy.
Pour pasta into a wide, shallow serving bowl and top with remaining goat cheese and herb leaves and sprigs.
Wine pairing: A rich but bright white like Stoller Family Estate 2014 Chardonnay (Dundee Hills; $25), with citrus and minerality that create buzz with the herbs and tangy cheese in the pasta. --Sara Schneider