Roasted Carrot Pesto Cavatappi

4 large carrots, peeled and sliced

4 tbsp olive oil

8 oz Cavatappi noodles

3 garlic cloves, peeled

1/4 C sliced almonds

1/4 C Parmesan cheese (can sub with vegan parmesan)

2 C Arugula

1 lemon

salt, pepper to taste

Preheat oven to 425 degrees. Place carrots on large baking sheet and drizzle with 1 tbsp. of the olive oil. Sprinkle with salt and pepper. Place in oven and let roast for 18-20 minutes, until soft and beginning to brown. 

Bring a large pot of water to a boil. Add Cavatappi noodles and cook for 6-8 minutes for al dente. Drain noodles, reserving 1/4 C. of water for next step. Set noodles aside. 

In a food processor, combine roasted carrots, garlic cloves, almonds, parmesan cheese, 1/2 C. of the arugula, juice from 1/2 lemon, the reserved pasta water, and a pinch of salt and pepper. Puree until smooth, adding remaining olive oil as you puree. 

Add pesto to pot with noodles. Stir to combine well. Add remaining arugula and stir until it has slightly wilted. Serve immediately.