This is what I had to work from:
Rutabega and Jeresalem artichoke
Purple flowering greens of some sort and leeks
Greens and beets
The first night I made pasta from scratch and added a rutabega, leek and carrots that had overwintered in my garden
I also added some mustard greens and herbs from my garden and garlic
Here is the pasta rolled and cut by hand
And the dish: