1 lb. pasta (macaroni, fettucini, etc.)
1 or 2 red peppers, seeded and cut into small squares
2 c. fresh broccoli, pared and coarsely chopped
1 lb. Mozzarella, coarsely chopped
1/2 c. toasted pine nuts
3 tbsp. Dijon mustard
3 tbsp. fresh lemon juice
4 cloves garlic, minced
1/2 c. olive oil
Salt and pepper to taste
Garnish: chop Italian parsley

Prepare the dressing by combining the last five ingredients, whisking constantly and thoroughly. Set aside. Steam and blanch the broccoli and the peppers, separately until just crisp tender. Drain and rinse under cold water. Cook the pasta until the desired texture is reached, drain well. Toss the pasta with the pepper, broccoli, pine nuts, and cheese, add dressing, tossing again and serve immediately with hot crusty Italian bread. (Garnish with chopped Italian parsley, if desired.)