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Heat the olive oil over medium heat and fry the garlic for 1 - 2 minutes, a gentle sizzle. The garlic shouldn't colour or burn.
Turn the heat down slightly and add the cream. Bring to a very gentle simmer, it should never boil.
Add the finely grated parmesan in two lots, letting each half melt into the cream before moving on.
Add the pesto, black pepper and lemon juice and mix well.
Let it simmer very gently for 1 - 2 minutes to thicken.
Add the cooked pasta straight in, mix and let it gently bubble away for a further 1 - 2 minutes.
Add a splash of pasta water if you need to loosen the sauce.