Cilantro pesto beet fettuccine with arugula and cream dressing Recipe - Los Angeles Times

Ingredients

• 1 large beet, peeled (alternatively, you can use 1 large zucchini)
• 1 teaspoon coarse sea salt (he uses Celtic sea salt)
• 1/2 cup unfiltered olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup nutritional yeast
• 1 large bunch cilantro
• 2 cloves garlic minced
• 1/8 cup pine nuts
• 1 cup cashews, soaked at least 4 hours, then drained
• 1 garlic clove
• 2 tablespoons lemon juice
• 1 teaspoon coarse sea salt
• 1 teaspoon dried tarragon
• 1 teaspoon minced fresh thyme leaves
• Water
• 2 cups packed arugula, gently torn
• Beet fettuccine, drained
• Cilantro pesto
• Arugula salad with cream dressing
• Pine nuts for garnish