Start this recipe by cooking the red lentils in 2 cups water. Drain away any water once cooked and put to the side to cool down. Next, heat up a large pan with 1 tbsp oil. Sauté the onion and garlic together then add in the zucchini and continue to cook for 3 minutes. Stir in the grated carrot and cook for just 1 minute. Remove off the heat and stir in the fresh chopped herbs, cooked lentils, breadcrumbs and season well with pepper and salt. Stir in enough flour to bind the mixture together. Form into meatballs and fry in the remaining 2 tbsp of oil until golden brown all over. To serve, mix together the cooked spaghetti with the pesto and serve into a large dish. Toss over ½ rocket leaves then place over the cooked lentil patties. Sprinkle over the toasted pine nuts and decorate with Parmesan shavings.