Pesto Pasta with Sun-Dried Tomatoes and Goat Cheese

Prepare the Pesto:
Combine the basil leaves, grated Parmesan cheese, toasted pine nuts, and minced garlic in a food processor. Pulse a few times to chop the ingredients coarsely.
Drizzle in the extra-virgin olive oil and continue to blend until smooth and well combined. You may need to scrape down the sides of the bowl occasionally.
Add the fresh lemon juice (if using), and pulse a few more times to combine.
Transfer the pesto to a jar or bowl, cover, and set aside.
Cook the Gemelli:
Bring a large pot of salted water to a boil. Add the Gemelli and cook according to the package instructions until al dente.
Drain the pasta and return it to the pot.
Combine the Pasta and Sauce:
Add the prepared pesto, chopped sun-dried tomatoes, crumbled goat cheese, and heavy cream to the pot with the drained Gemelli.
Gently toss the pasta over low heat to combine the ingredients, allowing the goat cheese to melt and create a creamy sauce. 
Serve:
Divide the pasta among serving plates. Garnish each plate with toasted pine nuts, julienned fresh basil leaves, and grated Parmesan cheese.
Finish with a drizzle of extra-virgin olive oil and a sprinkle of lemon zest for added brightness.