Roast garlic and carrots with 2 tbsp oil in a pan.
Add vegetable broth and simmer for 10 minutes until the carrots are cooked. Then drain the vegetable broth.
Roast the almonds in a pan without oil. Then blend with carrots, garlic, 3 tbsp oil and orange juice until the ingredients are finely chopped and a rough paste has formed.
Stir in Parmesan cheese with a spoon and season with salt and pepper.
Cook the Pasta according to the packet instructions in boiling salted water until al dente. Drain, mix with the pesto and serve.
