Cook lentils according to packaging directions.
In a food processor or magic bullet, add basil, garlic, pine nuts, lentils, and lemon juice. Pulse, then add oil and puree. Add parmesan cheese and process once more. Season with salt and pepper. Set aside.
Bring a large pot of water to a boil. Add pasta and cook until “al dente” or until desired texture has been reached. Drain and toss with 1 tbsp. olive oil to prevent pasta from sticking.
Toss pasta, tomatoes, and pesto in a large bowl.
Garnish with Parmesan cheese, basil, and a drizzle of olive oil as desired. Serve immediately.