Calories
276 kcal
Protein
19.13 g
Fat
9.06 g
Carbohydrates
25.44 g
Wash the broccoli and cut into the florets.
Cook the pasta in salted water until al dente. Add the broccoli florets about 5 minutes before the end of the pasta cooking time. Then drain the water and let the pasta and broccoli cool.
Fry the hazelnut flakes in a pan until golden brown. Set them aside. Leave the pancetta slices in the pan until they are crispy, then remove and dry with a kitchen paper.
Wash the apricots, remove the pits and cut into the thin slices. Mix the yoghurt with white wine vinegar, salad cream and chilli flakes, then season with salt and pepper. Cut the pancetta into large pieces.
In a large salad bowl, mix the pasta, broccoli florets and apricot wedges with dressing and sprinkle with pancetta pieces and fried hazelnut flakes.
This salad goes well with a grilled meat or as a main course with a fresh baguette.
If you don't like bacon, you can replace it with grated cheese.
Bon Appetit!
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