Clean, wash and cut the broccoli into small florets. Cook pasta in boiling salted water according to package instructions. Cook broccoli and peas in boiling salted water for about 5 minutes. Drain noodles and vegetables, quench and drain
Cut the slices of pork in half crosswise. Heat the oil in a pan, fry the pork slices for approx. 2 minutes, turning them over, and take them out. Heat the fat in a large pan and sauté the flour in it. Gradually stir in 700 ml water, simmer for about 5 minutes, season well. Cut cheese, except for 3 slices, into strips, add to the sauce and let it melt. Season the sauce with salt and pepper to taste
Mix the pasta, vegetables and cheese sauce well and place in an ovenproof dish. Spread the slices of cured pork on top and put them in lightly. Cut the rest of the cheese into strips and spread on the casserole.
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes until golden brown. After about 15 minutes, sprinkle with flaked almonds. Wash parsley, shake dry and chop finely except for one leaf. Remove the casserole and sprinkle with chopped parsley and garnish with the parsley leaves.