Heat oven to 400F with racks set in middle and lowest positions. Coat one baking sheet with nonstick spray and line another with parchment paper. Bring a large pot of water to a boil. 

Whisk honey, oil, pepper and salt together in a large bowl. Add carrots and toss to coat evenly; arrange in a single layer, cut-side down, on nonstick-coated baking sheet. Transfer baking sheet to lowest rack in oven and roast until carrots are fork-tender and starting to brown; 30–35 minutes, flipping halfway through. 

Meanwhile, form meatballs, according to recipe instructions, into 1-inch balls and arrange 1-inch apart on parchment-lined baking sheet. Transfer baking sheet to middle rack in oven and bake meatballs until browned and an instant-read thermometer inserted in the centers register 165°F, 10–12 minutes. 

Add a hefty pinch of salt to boiling water, stir in pasta and cook to al dente according to package directions; reserve 1 cup cooking water then drain and transfer pasta back to pot. 

Stir ¾ cup pesto into cooked and drained pasta, adding pasta water by ¼ cup as needed until desired consistency is reached. 

Serve roasted glazed carrots, chicken meatballs and pasta together and enjoy.