Begin by bringing a large pot of salted water to a boil over medium-high heat. Once boiling, add your chosen pasta (12 oz) and cook until it reaches al dente, typically around 8-10 minutes. Reserve 1/2 cup of the starchy pasta water for later, then drain the pasta in a colander. Set aside while you prepare the sauce.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add 2 minced garlic cloves and sauté for about 1-2 minutes until fragrant, stirring constantly to prevent burning.

With the garlic aromatic, add 1/2 cup of your selected pesto into the skillet. Stir well, allowing the pesto to heat through for another 1-2 minutes.

Next, add 4 oz of crumbled goat cheese directly into the skillet. Stir diligently until the cheese melts and blends with the pesto, forming a creamy sauce.

Carefully add the drained pasta to the pesto-goat cheese sauce in the skillet. Toss everything together, ensuring that every strand of pasta is evenly coated with the creamy sauce. Adjust the seasoning with salt and pepper to taste.

Sprinkle in 1/4 cup of toasted pine nuts and 1/4 cup of grated Parmesan cheese. Stir gently to incorporate these ingredients and enhance the texture of your dish.

If desired, drizzle with a touch of fresh lemon juice to add brightness. Garnish with fresh basil or parsley, and serve warm.