Preparation

1. Slice the carrots down the center and then cut them in half

2. Drizzle them in olive oil, minced garlic, salt, and pepper and place in the oven at 475 degrees for 15 minutes

3. Combine the basil, arugula, lemon juice, water, and olive oil in a blender and blend for 5-10 seconds 

4. Add garlic, salt, pepper, and almond meal to the blender and blend together

5. Boil lightly salted water and cook pasta accordingly 

6. Dice tomatoes and place to the side

7. When draining the water, reserve about ⅓ cup of water

8. Once drained, return the pasta to the pot, stir in the pesto, add reserved water until the sauce reaches its desired consistency

9. Add fresh tomatoes on top of the pasta