Linguine with Mushroom Pesto

Cook pasta according to package directions. Reserve ½ cup pasta cooking water. Drain pasta and return to pot. Meanwhile, in an extra-large nonstick skillet cook mushrooms and garlic over medium-high 5 minutes or until tender and liquid evaporates, stirring occasionally. Transfer mushroom mixture to a food processor. Add the next five ingredients (through pepper) and 1 tablespoon of the lemon juice. Cover and pulse until uniformly blended. In a bowl combine beans, arugula, lemon zest, and the remaining 2 tablespoons lemon juice, and season to taste with additional salt and pepper. Toss mushroom mixture with pasta to coat, adding pasta cooking water a little at a time as needed to make creamy. Serve pasta topped with bean mixture. Prep-time: 45 MINUTES / Ready In: 1 HOUR, 30 MINUTES Makes 2 cakes Serving size: 1/2 enchilada cake