Cilantro Pesto Beet Fettuccine With Arugula And Cream Dressing

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Los Angeles Times


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Beet fettuccine, drained

Cilantro pesto

Arugula salad with cream dressing

Pine nuts for garnish

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


2 cups packed arugula, gently torn

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