Ingredients:
- 12 ounces whole grain pasta
- 2 ounces pancetta, chopped (optional)
- 2 tablespoons extra virgin olive oil
- ½ red onion, peeled and chopped
- 2 garlic cloves, minced
- 10 ounces sliced cremini mushrooms
- 4 ounces sliced shiitake mushrooms
- 1 cup chicken or vegetable broth
- 1 can white beans, drained and rinsed
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
Directions:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
- Heat pancetta and olive oil in a large skillet. Saute until crispy, about 3 minutes. Add onion and garlic and saute 5 minutes until translucent. Add mushrooms and saute until tender, about 10 minutes.
- Add broth, simmer a couple minutes, then add pasta and white beans. Season with salt and pepper. Stir in fresh herbs. Serve.
