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Pasta with Green Beans and Mushrooms


1 chicken-flavor bouillon cube

1 lb fresh green beans

1 lb large mushrooms

1/2 16 oz pkg fettuccine

1 tbsp olive oil

1/4 lb pancetta or bacon

3/4 tsp salt


Cook pasta according to pkg directions,drain but reserve 1 cup of the pasta water.

Dice pancetta or bacon and cook til brown.

Remove to a bowl and reserve 2 tbsp for garnish.

Cut green beans into 2 inch pieces and cook with 1/4 tsp salt in the pan drippings just til tneder-crisp(about 10 minutes).

Remove beans to same bowl as pancetta.

Heat the 1 tbsp olive oil in the same skillet and add the mushrooms and 1/2 tsp salt.

Cook til mushrooms are browned and all liquid has evaporated.

Stir in bouillon,green beans,pancetta,and reserved pasta cooking water.

Over high heat,heat to boiling then reduce heat to low,cover and simmer 3 minutes or until green beans are tender.

In a large bowl,toss the pasta with the green bean mixture and garnish with the reserved pancetta.