Linguine with Mushroom Pesto Recipe
This easy one-pan linguine recipe features an umami-rich mushroom pesto, lemony cannellini beans, and fresh arugula. Get the recipe!
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Cooking tools:
- Food processor
- Microplane
- Pepper mill
- Nonstick skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Can opener
- Stove
- Serving bowl
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
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