Trim and slice half of the Brussels sprouts. Thinly slice or shred the remaining half and set aside.

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until just shy of al dente. Reserve 1 cup of the pasta cooking water before draining.

While the pasta is cooking, heat olive oil in a large sauté pan over medium-high heat. Add the halved Brussels sprouts and cook for about 4-5 minutes until golden brown.

Lower heat to medium, add oil from the jar of sun-dried tomatoes, reserved shredded Brussels sprouts, chopped shallots, minced garlic, and red pepper flakes. Sauté for 2-3 minutes until softened.

Stir in sun-dried tomatoes and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

In a blender, combine goat cheese, lemon zest and juice, remaining salt, and black pepper with 1 cup reserved pasta cooking water. Blend until smooth.

Add drained pasta back to the pot on medium-low heat. Pour in Brussels sprouts mixture and goat cheese sauce. Toss and cook for 2-3 minutes until sauce thickens.

Stir in chopped basil and garnish with toasted pine nuts if desired. Serve immediately.