Pasta with Green Beans and Mushrooms

1. 1

   Dice pancetta.

2. 2

   Cut green beans into 2-inch pieces; cut each mushroom into quarters.

3. 3

   In nonstick 12-inch skillet over medium heat, cook pancetta until browned.

4. 4

   With slotted spoon, remove pancetta to bowl, reserving 2 tablespoons for garnish.

5. 5

   Prepare mafalda in saucepot as label directs, using 2 teaspoons salt in water.

6. 6

   Drain mafalda, reserving 1 cup pasta cooking water.

7. 7

   Return mafalda to saucepot; keep warm.

8. 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. 9

   With slotted spoon, remove green beans to bowl with pancetta.

10. 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. 11

    Stir in chicken-flavor bouillon, green beans, pancetta, and reserved pasta cooking water; over high heat, heat to boiling.

12. 12

    Reduce heat to low; cover and simmer 3 minutes or until green beans are tender.

13. 13

    To serve, place mafalda in large bowl; top with green-bean mixture.

14. 14

    Garnish with reserved pancetta.

15. 15

    Toss before serving.

* Per serving · 4 servings · Values may vary.