Wash spinach in plenty of water, remove hard stems and dry the leaves in a salad spinner.
Also wash wild broccoli and drain well in a colander.
Cook pappardelle in pan with plenty of water and some salt in 10-12 minutes al dente.
Meanwhile, heat olive oil in a frying pan and slowly glaze the onion and garlic.

Mix in wild broccoli and orange juice and braise for 2 minutes. Add spinach hand by hand and let the leaves shrink.
Heat vegetables very slowly for 4-5 minutes, season with salt and freshly ground pepper.
Meanwhile, roast hazelnuts in a dry frying pan until golden brown. Sprinkle with soy sauce and let the moisture evaporate while stirring.

Drain the pappardelle and mix the pasta through the vegetable mixture.
Spoon pappardelle with vegetables onto warm plates and sprinkle with hazelnuts and cheese.


For roasting nuts -without fat- you need a pan with a non-stick coating, not a ceramic frying pan.