Pasta with goat cheese, sun-dried tomatoes, and basil

My partner John's sister, Merilee, makes a pasta very similar to this and I have always loved it. This is my version of it. I started by briefly sauteing chopped garlic and red pepper flakes in olive oil. To this I added the cooked pasta along with a little of the pasta cooking water. I then threw in some of the goat cheese and the sun-dried tomatoes, stirred everything, and allowed it to sit for a minute so the pasta could soak up the flavours and the goat cheese could melt and form a sauce. Right before serving, I stirred in the fresh basil and toasted pine nuts. I then topped the plates with a little more goat cheese and pine nuts. The finished dish was exploding with bold flavours and tasted exceptionally rich, thanks to the goat cheese melting and mixing with the pasta water to form the sauce. I can't wait to have it again...