Place the ½ cup of lentils, walnuts and half of the olive oil in a food processor. Pulse until nuts are finely chopped. Add the basil, kale or spinach, shredded parmesan and salt. Pulse to combine.

With the food processor running, drizzle in the remaining olive oil until the pesto reaches desired consistency. You may not need the full ½ cup.

Transfer the pesto to an air tight glass jar. It will stay fresh in the refrigerator for up to 2 weeks.

Cook the pasta to al dente. Reserve ½ cup of the cooking water, then drain.

Place ¾ cup of pesto in a large bowl, then pour in half of the cooking water. Whisk to create a sauce, adding more water to thin as necessary.

Put the cooked pasta in the bowl with the cherry tomatoes and remaining lentils. Toss to combine.

Divide between 4 bowls and top with additional parmesan cheese before serving.