Gemelli with Pesto, Sun-Dried Tomatoes, and Goat Cheese

Prepare the Pesto: Combine basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until coarsely chopped. Slowly drizzle in the olive oil and blend until smooth. Add lemon juice, pulse again, and set aside.

Cook the Gemelli: Boil salted water and cook the Gemelli according to package directions until al dente. Drain and return to the pot.

Combine the Pasta and Sauce: Add the pesto, sun-dried tomatoes, goat cheese, and heavy cream to the pot. Toss gently over low heat until the goat cheese melts, creating a creamy sauce.

Serve: Divide the pasta into plates and garnish with toasted pine nuts, fresh basil, and Parmesan. Finish with a drizzle of olive oil and a sprinkle of lemon zest.