Bring a large pot of salted water to a boil. Cook the linguine according to package directions, or until al dente. Drain, reserving at least a 1/2 cup of the pasta water.

Meanwhile, melt 1 Tablespoon of the butter and the olive oil in a large skillet. Add the sliced mushrooms and saute until golden on both sides. Melt the remaining butter in the skillet and stir in the herbs and lemon zest. Stir in the cream and heat through then remove from heat.

Toss the pasta with hot cream sauce, arugula, and Parmesan cheese. Stir until Parmesan starts to melt and arugula is slightly wilted. Squeeze in the juice of half a lemon. Taste, then add the remaining lemon juice and salt and pepper to taste. If needed, add a few Tablespoons of hot pasta water to the sauce to thin it out. Serve warm.