Winter is still in the air while the ramps and herbs are starting to poke through the soil. This make-ahead dish celebrates the raw, multi-toned greens of the newly sprung. Cook it the night before, making enough for a few days, refrigerate and it’s ready to eat when you unmold it in the morning. You could also warm it up on the stove. Cool or warm, it is a celebration of spring.

Ingredients to make 3-4 servings
½ box linguine
2 tablespoons extra virgin olive oil
4 asparagus spears, sliced into thin ovals
3 scallions, chopped
8 snow peas, slivered
1 cup baby arugula
¼ cup parsley, rough chopped
1/3 cup Kite Hill non-dairy plain yogurt
Sea salt and pepper to taste

Process
Boil the linguine as per package instructions, removing from water about one minute before it is completely done. It should be al dente. Run under cold water and set aside.
In a large skillet, heat the olive oil. Add the scallions, then the asparagus and the snow peas; sauté lightly. Add the arugula and parsley and then the pasta. Add the yogurt and sauté together in the pan, finishing with sea salt and pepper to taste.
When the greens are still bright green, and the pasta is well integrated and creamy, divide up into small glass bowls. Add some fresh arugula and allow to cool.

When cool, refrigerate overnight. In the morning, invert the bowl onto a plate and you will have a perfectly molded linguine cake.