Bring a large pot of salted water to a boil. Add 12 oz of pasta and cook according to package instructions until al dente, about 8 to 10 minutes. Reserve 1/2 cup of pasta water before draining.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1-2 minutes until fragrant and golden.

Stir in 1/2 cup of pesto into the skillet with the sautéed garlic. Cook for 1-2 minutes to warm through.

Reduce the heat to low and add 4 oz of crumbled goat cheese, stirring until melted into a creamy sauce, about 2-3 minutes.

Add the drained pasta to the skillet, gently tossing until thoroughly coated. If sauce is too thick, add reserved pasta water to adjust.

Remove from heat and stir in 1/4 cup of toasted pine nuts and 1/4 cup of grated Parmesan cheese. Add lemon juice if desired.

Transfer to serving plates and garnish with freshly chopped basil or parsley. Serve warm.