Pre-heat oven to 400 degrees.
Remove husks from tomatillos and run under water, gently scrubbing to remove any stickiness. Dry well and place on parchment paper-covered baking sheet.
Bake at 400 degrees for 7 minutes.
Once cool enough to touch, place tomatillos on a cutting board and chop.
Bring a pot of lightly salted water to a boil and add pasta. Cook until al dente. Drain and move pasta to a large bowl.
Add chopped tomatillos, halved grape tomatoes, and halved kalamata olives to bowl with pasta and toss to combine.
Add carrot pesto to pasta and toss until well-coated.
Sprinkle chopped parsley over top.