1 lb Penne Rigate
1 19 oz can cannellini beans
1 large bunch broccoli, cleaned, cut into spears
1 large sweet onion, diced
4 to 5 cloves garlic, diced
1 C. olive oil
1/2 C. black pitted olives, sliced
1/4 C. fresh parsley, chopped
grated locatelli cheese to taste

While Penne is oiling in salted water, cook broccoli to tender crisp then drain. Heat cannelli beans. Heat oil, sauté' onions & garlic--keep very warm till pasta is done.

Assembly---In large pasta bowl, place cannellini beans in center bottom of bowl then add Penne around sides of bowl. Place broccoli spears around bowl on top of Penne. Drizzle oil, onions, garlic over all. Sprinkle olives around bowl then parsley. Sprinkle Locatelli cheese over all. Serve immediately.
(Makes good leftovers!)
When feeding a bunch, the presentation is appetizing. Afterward, you can adjust amounts to suit.