In a small skillet lightly toast pignoli (pine) nuts over low flame, watching and shaking pan so not to burn; put aside to cool.
Mince garlic cloves in food processor; add spinach leaves, parsley, basil, lemon zest, squeeze of lemon juice, parmesan cheese, goats cheese (garlic and herb), and cooled pignoli nuts; process until well minced; add olive oil and continue processing until smooth. Add salt and pepper to taste; set aside.
Salt boiling water and add pasta, cook according to package directions; drain and set aside, reserving about 1/2 cup of pasta water.
Scrape sauce from processor into serving bowl; add hot pasta, mixing well; add reserved cooking water a little at a time until desired consistency is reached.
Top pasta dish with fresh grated parmesan and diced roasted red pepper for garnish; serve and enjoy!
There are 421 calories in 1 serving of Whole Wheat Penne with Spinach Herb Pesto.