<http://schema.org/recipeInstructions>
" 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. Prepare mafalda in saucepot as label directs, using 2 teaspoons salt in water. Drain mafalda, reserving 1 cup pasta cooking water. Return mafalda to saucepot; keep warm. 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. 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. 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. To serve, place mafalda in large bowl; top with green-bean mixture. Garnish with reserved pancetta. Toss before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a8750/pasta-green-beans-mushrooms-2357/>