Begin by bringing a large pot of salted water to a boil. Add 12 oz of your favorite pasta and cook according to the package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of the starchy pasta water before draining the pasta.

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant.

Stir in 1/2 cup of pesto into the skillet and cook for another 1-2 minutes. Then, add 4 oz of crumbled goat cheese and gently stir until it melts into the pesto.

Once the pasta is drained, add it directly to the skillet with the sauce. Toss for about 1-2 minutes, ensuring each noodle is well-coated. Season with salt and pepper as needed.

Stir in 1/4 cup of toasted pine nuts and 1/4 cup of grated Parmesan cheese. If desired, squeeze in 1 tablespoon of fresh lemon juice. Serve hot, garnishing with fresh basil or parsley.