1 pound carrots (about 6), sliced
6 tablespoons olive oil
kosher salt and black pepper
2 tablespoons roasted almonds, plus more, chopped, for serving
1 clove garlic
1/2 small bunch kale, stems discarded and leaves torn (about 31/2 cups)
1 1/2 ounces grated Parmesan (1/3 cup), plus more for serving
1/2 teaspoon grated lemon zest
16 to 18 ounces fresh or frozen cheese ravioli
Heat oven to 450° F. Toss the carrots, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet and roast, tossing once, until tender, 10 to 12 minutes.
Meanwhile, pulse the almonds and garlic in a food processor until finely chopped. Add the kale, Parmesan, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper; pulse until finely chopped. With the machine running, add the remaining 4 tablespoons of oil. Process until smooth.
Cook the ravioli according to the package directions. Reserve ½ cup of the cooking water; drain the ravioli and return them to the pot.
Add the carrots, pesto, and ¼ cup of the reserved cooking water and toss gently to coat (adding more cooking water as needed to loosen the sauce). Serve warm, sprinkled with the chopped almonds and Parmesan.
Recipe from RealSimple.com