You simply can't beat pesto!
Cook pasta according to package directions.
Prepare the pesto: drop garlic cloves into a food processor with the blade running. Add basil and pine nuts and process until everything is finely chopped. Drizzle in olive oil until the pesto forms into a thick paste.
Cut carrots into approximately 1 1/2 inch segments, then slice these thinly lengthwise.
Heat oil in a large skillet over medium-high heat. Add onion and celery and sauté 3 or 4 minutes. Add carrots and continue to cook 6 to 8 minutes or until vegetables are soft.
Add pesto, sundried tomatoes and lemon juice and cook for 1 minute, stirring well.
Add sauce to pasta, mix thoroughly and serve.
Serves four or so.