For the vegetables of the vignarola:
Blanch the verdant gems (broad beans, peas, asparagus, flat green beans, courgettes, blossoms, bladder campion, wood sorrel) in salted water, then plunge them instantly into ice to preserve their vibrant shades. Set aside the raw artichokes.

For the zau2019atar:
Combine all the dried botanicals (oregano, sesame, sumac, Maldon salt, fennel seeds, cumin, fenugreek, marjoram, thyme), marrying them with your hands as if crafting a delicate pastry. Bind with the oil only at the very last. Let this aromatic blend rest and mature for at least fifteen days.

For the plating:
Upon the base of a deep dish, cradle the borage cream and the fusilloni. Trace with the other two sauces (wild garlic and spring onion), then compose the dish as if it were a garden salad, placing two pieces of each botanical element. Crown the creation at the table by drizzling a generous spoonful of Zau2019atar.