Recipe by Ana Sortun / Photos by Rachel Orchard 


Stelline (little stars) are an adorable, kid-friendly pasta, and a great substitute in Chef Ana's mediterranean-inspired fava orzo salad.   This recipe is full of early summer flavors like fava beans, fresh fennel, and bright herbs.  Each spoonful brings a different surprise, and the stelline are the perfect vehicle to bring it all together.  


Head to Siena Farms or your local farmstand to grab these fresh vegetables while they're still in season!  Organic pasta, organic veggies...you can feel good about this dish.    


Ingredients - serves 8


2 bulbs of fennel, outer leaves removed, cored and finely chopped

1 tsp minced fresh garlic, or 1 cup minced garlic scapes

¼ cup olive oil

1 bunch scallions, ¾ of the top trimmed and chopped

0.5 pound (1/2 bag) Seven Hills Organic Stelline, cooked

2 cups pitted kalamata olives, roughly chopped

1 cup of shucked favas (about 2 pounds, favas with shell)

½ cup finely chopped dill (about a bunch)

½ cup finely chopped parsley

Zest and juice of one lemon

1 ¾ cup crumbled feta cheese



  • Bring a small pot of water to a boil.

  • Drop favas in the water and cook for 1 minute. Drain and run under cold water until cool enough to handle. Pop the favas out of their shell by pinching them slightly.

  • In a large sauté pan, heat 2 tablespoons of olive oil over medium-low heat. Stir in fennel (and garlic scapes if using) and sauté until the fennel starts to turn translucent, about 4-5 minutes. Stir in garlic and scallions and toss to coat. Remove from the heat. Stir in cooked orzo, olives, favas, herbs, lemon juice and remaining olive oil. Season well. 

  • Allow to cool to room temperature and stir in feta. Serve room temp or cold.