Cook the pasta in a large saucepan of boiling salted water according to the packet instructions until al dente.
Meanwhile, thickly slice the goats' cheese and arrange on a lightly oiled, foil-lined grill rack. Cook under a preheated hot grill for 2 minutes, or until golden. Set aside and keep warm.
Using a zester, pare strips of rind from the lemon, then squeeze the juice.
Melt the butter with the oil in a frying pan or sauté pan over a medium heat. Add the shallots and garlic and cook gently, stirring, for 3 minutes. Stir in the herbs, capers and lemon juice. Season with salt and pepper.
Drain the pasta lightly, so that it retains plenty of moisture and does not dry out the sauce, and return to the pan. Add the goats' cheese and herb mixture and toss the ingredients together gently. Serve immediately with a scattering of the lemon rind strips.