Pesto Linguine With Lemon

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1 cup chopped sun-dried tomatoes, packed without oil

4 tablespoons pine nuts, toasted

1 tablespoon lemon zest

1/4 cup chopped pitted kalamata olives

1/2 teaspoon crushed red pepper

1 teaspoon dried oregano

2 tablespoons extra-virgin olive oil

16 ounces uncooked linguine

1 tablespoon extra-virgin olive oil

1 garlic clove, minced

1 medium chopped onion

2 cups diced oyster mushroom caps, (about 6 ounces)

1 medium (1/4x1/4-inch) julienne-cut red bell pepper

3/4 cup thinly sliced fresh basil

3 cups trimmed arugula

1 cup dry white wine

2 cups chopped tomato

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