Linguine with Mushroom Pesto Recipe - Forks Over Knives

Ingredients

• 12 oz. dry whole wheat linguine
• 1 lb. fresh button or cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1 cup lightly packed fresh basil leaves
• ½ cup low-sodium vegetable broth
• ¼ cup walnut pieces, toasted
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons lemon juice
• 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
• 3 cups fresh arugula
• ½ teaspoon lemon zest