Boil kale in a large pot for 1 minute until bright green. Drain and transfer to a bowl of ice water. Drain again and transfer kale to a blender.

Add garlic and almonds to blender, and pulse until chopped. Add oil and process until smooth. Add cheese and lemon zest and mix until a uniform consistency is achieved. Season with salt and pepper.

Preheat oven to 350°F.

Heat olive oil in a pan over medium heat. Add garlic and shallots and sauté until translucent, approximately 2-3 mins.

In a food processor, combine lentils, tomato paste, eggs, garlic, shallots, basil, tarragon, oregano, parsley and cheese. Pulse the mixture until combined, but not completely smooth. Season with salt and pepper.

Scoop tablespoon-size amounts of the mixture and form into about 20 balls with wet hands, pressing to help them stick together. Place on a non-stick tray and roast in oven until cooked through and hot in the centre, about 20 minutes.

Cook pasta according to package directions.

Lightly sauté zucchini and pepper in a pan over medium heat with olive oil. Season with salt, pepper and chili flakes. Remove pan from heat and add pasta.

Add pesto to pasta mixture and toss to coat. Top with meatballs and serve.