Pasta with Green Beans and Mushrooms



1/4 pound pancetta or bacon
1 pound green beans
1 pound large mushrooms
1/2 16-ounce package fettuccine
salt
1 tablespoon olive or salad oil
1 chicken-flavor boullion cube or envelope

1. Dice pancetta. Cut green beans into 2-inch pieces; cut each mushroom into quarters. In nonstick 12-inch skillet over medium heat, cook pancetta until browned. With slotted spoon, remove pancetta to bowl, reserving 2 tablespoons for garnish.
2. Prepare pasta in saucepot as label directs, using 2 teaspoons salt in water. Drain pasta, reserving 1 cup pasta cooking water. Return pasta to saucepot; keep warm.
3. 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. With slotted spoon, remove green beans to bowl with pancetta.
4. 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.
5. Stir in chicken-flavor bouillon, green beans, pancetta, and reserved pasta cooking water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 3 minutes or until green beans are tender.
6. To serve, place pasta in large bowl; top with green-bean mixture. Garnish with reserved pancetta. Toss before serving.

4 servings