Peel and wash the carrots and cut into tagliatelle with the peeler. Fry the carrot noodles in a pan, then deglaze with the stock and let reduce. Quarter the tomatoes and add briefly to the carrot noodles.
Roast the pine nuts and mix with the carrots with the pesto. Mix in the rocket too. Sprinkle with parmesan and serve.
I tracked the foods I used and got the following macronutrients for the full amount:
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