Peel and wash the carrots. Cut carrots into fine cubes and blanch in salted water for 1-2 minutes and rinse. Wash the thyme, pluck off the leaves, chop coarsely and place in a bowl with the carrots.
Wash the chilli pepper, cut in half lengthwise and remove the seeds. Cut the pod into fine cubes and add to the carrots. Roast pine nuts in a pan without fat at medium heat until golden brown. Remove, let cool, chop coarsely and add to the carrots.
Grate the orange peel. Squeeze orange, add juice and peel to the carrots. Add 5 tablespoons of olive oil, season to taste with salt, pepper and sugar. Prepare spaghetti in boiling salted water according to package instructions.
Cut the goat cheese into 12 slices. Heat 2 tablespoons of oil in a pan and fry the cheese slices for about 2 minutes on each side until golden brown. Drain the spaghetti and mix with the pesto, arrange on plates.
Place 3 slices of goat's cheese on each and garnish with rocket.