Rigatoni with Goat Cheese

1 lb. rigatoni
1 1/2 cups crumbled goat cheese (approximately 4 ounces)
1/2 cup finely grated parmesan cheese
1/4 cup toasted pine nuts
1/4 cup chopped sun-dried tomatoes

Optional: 1/4 cup chopped/torn fresh herbs, like basil; coarsely chopped pitted kalamata olives

Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain, reserving approximately 1/2 cup of the cooking water.

Return the pasta to the pot and add the goat and parmesan cheeses. Season with salt and pepper, pine nuts, sun-dried tomatoes and any other toppings you choose. Use pasta water to thin, if necessary.