In a large pot, cook the pasta noodles in salted water according to instructions on package, to al dente. Drain completely and set aside in a large bowl.
In a food processor, add the pine nuts, nutritional yeast, salt and pepper. Process until blended into very fine pieces.
Add the arugula, basil, garlic, olive oil, lemon juice and unsweetened almond milk/water. Blend until smooth. You may need to stop blending and scrape down the sides with a spatula and re-blend, to make sure all ingredients are blended thoroughly.
Add pesto to pasta and stir gently to combine. Note: if not serving immediately, you may want to store the sauce and noodles separate until serving. See "Storage Instructions" below.
If desired, top with additional toppings such as fresh cherry tomatoes, cayenne pepper, or additional sea salt, black pepper or nutritional yeast, to taste.