1 teaspoon dried tarragon
2 cups packed arugula, gently torn
1. Prepare 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.
2. Place 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.
Cilantro pesto beet fettuccine and final assembly
Beet fettuccine, drained
Arugula salad with cream dressing
Pine nuts for garnish
1. Place 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.
2. Divide 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.
Each serving: 535 calories; 12 grams protein; 24 grams carbohydrates; 6 grams fiber; 46 grams fat; 7 grams saturated fat; 0 cholesterol; 1122 mg. sodium.