In a large sauce pot, cook pasta according to manufacturer's directions until al dente. Drain and set aside.
In sauté pan, add butter, garlic, and onions and cook until onions are just translucent. Add roasted red peppers and cook, 4-5 minutes, or until liquid is reduced.
Add half & half and puree the sauce, using an immersion blender, until smooth. Add goat cheese and stir to combine.
Let goat cheese melt over medium-low heat then stir in pesto and lemon zest.
Remove from heat and stir in cooked pasta and parmesan cheese to fully coat.
Serve immediately, topped with extra parmesan cheese.