Sweet roasted carrots and salty feta make excellent foils for verdant, brightly flavored cilantro pesto in this quick weeknight dinner.
Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until golden and fragrant, about 12 minutes. Let cool completely. Coarsely chop 1/3 cup; reserve.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
Meanwhile, drop garlic in feed tube of a running food processor. Add 2/3 cup almonds; process until coarsely chopped. Add cilantro and oil; process to a paste. Season with salt and pepper.
Add pesto to drained pasta along with 1/4 cup pasta water to loosen pesto slightly. Toss to combine, creating a silky sauce. Serve with carrots, feta, reserved almonds, and cilantro sprigs.