Pesto Linguine With Lemon

Ingredients

• 3 cups arugula trimmed
• 1 medium julienne-cut bell pepper red
• 0.5 teaspoon pepper red crushed
• 1 cup cooking wine dry white
• 0.8 cup basil fresh thinly sliced
• 1  garlic clove minced
• 0.3 cup kalamata olives pitted chopped
• 6 ounces oyster mushroom caps diced
• 1 tablespoon lemon zest 
• 16 ounces pasta uncooked
• 1 tablespoon olive oil extra-virgin
• 2 tablespoons olive oil extra-virgin
• 1 medium onion chopped
• 1 teaspoon oregano dried
• 4 tablespoons pinenuts toasted
• 6 servings sun-dried tomato pesto 
• 1 cup sun-dried tomatoes packed chopped
• 2 cups tomatoes chopped
• 6 servings vegetable medley 

Equipment

• food processor
• frying pan
• blender

Directions

1. Combine pesto ingredients (through olive oil) in a blender or food processor until smooth.
2. Cook pasta according to package directions, omitting salt and fat. While the pasta cooks, prepare the vegetable medley.
3. Heat oil in a large saut pan over medium heat.
4. Add garlic and onion; saut 2-3 minutes, or until onion is translucent.
5. Add mushrooms and pepper; continue cooking for 4 minutes, stirring frequently.
6. Add basil, arugula, wine, and tomatoes; continue cooking 4-5 minutes.
7. Combine pesto with vegetable medley; then combine pesto-vegetable mixture with linguine.
8. Divide pasta evenly among 6 plates.