Add the olive oil and the minced garlic to a cold 8" skillet.
Turn the burner to medium-low and gently cook the garlic until it is soft, about 6 to 8 minutes. Stir frequently and be careful not to brown the garlic.
Add the red pepper flakes to the pan and remove from the heat.
Meanwhile, cook the pasta al dente and reserve 1/4 cup of the pasta water.
Add the pasta back to the pot after draining.
Combine the olive oil and garlic, toasted pine nuts, parsley, lemon juice, lemon zest and half of the grated parmesan with the pasta, and mix well. If the pasta is dry, add some of the reserved pasta water.
Season well with kosher salt and freshly ground pepper.
Serve with the remaining parmesan.