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Bring a pan of salted water to a boil, then cook the linguine for 10-12 minutes, until al dente or cooked to your liking.
Meanwhile, put the oil and garlic in a frying pan on a medium heat, stir-fry for 30 seconds, then add the breadcrumbs, pine nuts (if using) and parsley, and fry, stirring frequently, for four to five minutes, until the breadcrumbs and pine nuts are evenly golden brown. Take off the heat.
When the pasta has just a minute’s cooking time left, add the grated beetroot to the pasta pot and cook for a minute.
Drain the now gloriously hot-pink pasta, reserving a mugful of its cooking water, then return the linguine and beetroot to the pan.
Stir and toss in the creme fraiche, the juice and zest of one lemon and the sea salt flakes, then taste and adjust the salt and lemon accordingly, adding the juice and zest of the extra lemon, if you wish. This dish is so simple, it really does need adjusting to taste here.
Pile the pasta into warmed bowls, top with the goat’s cheese and pangrattato, and serve immediately.