Begin by boiling a large pot of salted water. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté 2 minced garlic cloves for 1-2 minutes until fragrant.

Stir in 1 cup of fresh basil pesto and heat for another 1-2 minutes until well combined.

Add 4 ounces of crumbled goat cheese into the skillet and stir until melted and creamy. Add reserved pasta water as necessary.

Toss the drained pasta into the skillet, coating it with the sauce. Adjust creaminess with more pasta water if needed.

Mix in 1/4 cup of toasted pine nuts and 1/4 cup of grated Parmesan cheese. Optionally add lemon juice.

Plate the pasta and garnish with fresh basil or parsley. Serve warm.