Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve 1 cup of the cooking water.
Meanwhile, pulse the kale, basil, olive oil, walnuts, garlic, lemon zest & juice and salt in a food processor until smooth. Set aside.
Heat the olive oil in a large skillet over medium-heat. Add the shallot and garlic and cook, stirring occasionally, until just softened, about 2-3 minutes.
Add the goat cheese, pasta and ½ cup of the reserved pasta cooking water to the shallot/garlic mixture. Cook, over medium heat, stirring gently, until the cheese coats the pasta, adding additional cooking water if needed to loosen the sauce.
Add the pesto and stir gently to combine.
Serve garnished with additional chopped basil, walnuts and goat cheese, if desired.