| 1 box | PLUS® Rotini |
| 8 ounces | broccoli florets |
| 1/4 cup | Dijon mustard |
| 3 tablespoons | white wine vinegar |
| 3/4 cup plus 1 tablespoon | extra virgin olive oil |
| 2/3 cup | shallots, chopped |
| 2 teaspoons | fresh sage, chopped |
| 2 | garlic cloves, chopped |
| 6 ounces | pepperoni, julienne |
| 1 can (14 ounces) | cannellini beans |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1 tablespoon | fresh parsley, chopped |
BRING a large pot of water to a boil.
BLANCH broccoli in salted boiling water for 3 minutes, shock in ice water, drain, set aside.
BRING another large pot of water to a boil.
WHISK together in a small bowl mustard, vinegar, 1/4 cup olive oil, shallots, and sage.
HEAT 1 tablespoon of olive oil in large skillet over medium heat. Add garlic, sauté for 2 minutes. Add pepperoni sauté for 2 minutes. Add cannellini beans and broccoli sauté for 2 minutes.
COOK pasta according to package directions and drain. Toss pasta with vegetables and vinaigrette. Season with salt and pepper and sprinkle with parsley.