Step 1Use a spiralizer or saladaco to cut the beet into long fettuccine noodles. (If using the zucchini, slice it thinly lengthwise into strips about the thickness and width of a fettuccine noodle.)
Step 2Place the noodles in a bowl and toss with the sea salt. Set the noodles aside for at least 30 minutes to an hour to allow the salt to extract excess water and soften the noodles.
Step 3Press the noodles gently but firmly in a strainer to extract excess moisture and set aside. (If you have a food dehydrator, you can lightly coat the noodles with olive oil, spread them on a nonstick sheet and dehydrate them at 100 degrees for about 30 minutes to soften even more.)
Step 1While the noodles are softening, prepare the pesto.
Step 2In a blender, combine the oil, vinegar and nutritional yeast and blend well. Add the cilantro and garlic and blend as needed for desired thickness and texture.
Step 3Add the pine nuts and blend quickly to coarsely chop, giving the pesto a thicker texture. Makes about 1 cup pesto. Set aside.
Step 1Prepare the cream dressing: In the bowl of a food processor, combine the cashews, garlic, lemon juice and sea salt and process until smooth. Add the tarragon and thyme and, with the motor running, add enough water to achieve the desired consistency. (Add less water for a thicker dressing, more for a thinner dressing.) This makes about 1 cup dressing.
Step 2Place the arugula in a medium bowl and toss with enough dressing to lightly coat (you may not use all the dressing). Set the salad aside while you prepare the rest of the meal.
Step 1Place the noodles in a large bowl. Stir in a few generous tablespoons of the pesto and mix well, making sure to coat all the noodles with the sauce.
Step 2Divide the noodles between 2 plates, leaving room for the salad, and spoon more pesto over each serving. Divide the arugula salad between the 2 plates. Garnish the pasta with a sprinkling of pine nuts and serve immediately.