Preparations

• Preheat the oven on 160 degrees Celsius or 320 degrees Fahrenheit.
• Add the cherry tomatoes to an oven dish. Sprinkle with some salt, pepper & olive oil. Roast the tomatoes until caramelized. This should take about 45 minutes.
• Cut the carrots in thin strips, and the shallot in small cubes.

Cooking

• Bring some water to a boil.
• Bake the shallots and carrots in the baking pan for about 5 minutes. Then add the pesto, creme fraiche and 50 ml of water. Mix everything and bring to a boil. Let if cook for 5 minutes, and then turn off the heat.
• Once the water is cooking, you can add the seaweed. Cook the seaweed for 10 minutes, whereafter you can add the pasta. From this moment, you need to cook everything for another 8 minutes. Transfer 1 soupspoon of cooking liquid to the sauce, and drain the pasta.
• Bring the sauce to a boil and let it reduce to your preferred thickness. Then add the pasta & tomatoes and mix everything.

Serve the pasta with arugula!