Pasta with Green Beans and Mushrooms

• 1/4 lb. pancetta or bacon
• 1 lb. green beans
• 1 lb. large mushrooms
• 8 oz. mafalda or fettuccine
• salt
• 1 tbsp. olive oil or salad oil
• 1 cube chicken-flavor boullion

1. Dice pancetta.
2. Cut green beans into 2-inch pieces; cut each mushroom into quarters.
3. In nonstick 12-inch skillet over medium heat, cook pancetta until browned.
4. With slotted spoon, remove pancetta to bowl, reserving 2 tablespoons for garnish.
5. Prepare mafalda in saucepot as label directs, using 2 teaspoons salt in water.
6. Drain mafalda, reserving 1 cup pasta cooking water.
7. Return mafalda to saucepot; keep warm.
8. Meanwhile, in drippings in skillet over medium-high heat, cook green beans and 1/4 teaspoon salt until tender-crisp, about 10 minutes, stirring frequently.
9. With slotted spoon, remove green beans to bowl with pancetta.
10. In same skillet in hot olive or salad oil, cook mushrooms and 1/2 teaspoon salt until mushrooms are golden brown and all liquid has evaporated.
11. Stir in chicken-flavor bouillon, green beans, pancetta, and reserved pasta cooking water; over high heat, heat to boiling.
12. Reduce heat to low; cover and simmer 3 minutes or until green beans are tender.
13. To serve, place mafalda in large bowl; top with green-bean mixture.
14. Garnish with reserved pancetta.
15. Toss before serving.

pancetta, green beans, mushrooms, fettuccine, salt, olive oil, chickenflavor

Taken from www.delish.com/recipefinder/pasta-green-beans-mushrooms-2357 (may not work)