Fava Bean and Fennel Orzo with Lemon Dill Pesto & Feta

Serves 4


Juice and zest of 2 lemons
¼ cup olive oil
¼ cup fresh dill, chopped fine
1 cup fava beans, shelled, and skins removed
1 cup fennel, sliced paper-thin
1 cup orzo pasta cooked
¼ cup fresh goat feta, crumbled


In a large mixing bowl, whisk together zest and juice of lemons, olive oil and fresh dill, add fennel and fava beans. Season with salt and pepper. Mix in cooked orzo pasta and then mix in crumbled feta cheese. Refrigerate for 30 minutes before eating.