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In a large pot over medium, heat the oil and pancetta substitute . I used leek. Cook, stirring occasionally, until browned, 6 to 8 minutes.
Stir in the parsley stems and fennel seeds, then add the wine and 1 teaspoon pepper, scraping up any browned bits. Bring to a simmer over medium-high and cook, stirring, until most of the moisture has evaporated, 2 to 3 minutes.
Add the broth and bring to a boil over high. Stir in the fregola and cook, stirring occasionally and adjusting the heat to maintain a simmer, until the fregola is just shy of tender, about 10 minutes.
Add the beans, garlic, parsley leaves and half of the ricotta salata, then continue to cook, stirring occasionally and adjusting the heat to maintain a bare simmer, until the fregola is fully tender, about another 10 minutes.
Off heat, stir in the arugula and tarragon, then taste and season with salt and pepper.
Serve sprinkled with the remaining ricotta salata and drizzled with additional oil.