This week’s recipe is from Mulberry’s Restaurant in Barna, Co.Galway. The dish has been selected from the restaurant’s Healthier Lifestyles takeaway menu, which was launched last year. There are six dishes to choose from on the menu, and all are winners of CROI's Healthiest Heart Award.

Click here to learn more about Mulberry's.

Chicken, roasted almond and wild garlic pesto with wholegrain spelt pasta

Serves 4

400g wholegrain spelt spaghetti

4 fresh chicken fillets diced, or leftover roast chicken

1 large courgette sliced

1 large red pepper sliced

400ml vegetable stock

150g almond ands garlic pesto (see recipe for pesto below)

Some fresh or dried chili depending on taste.

  • Cook your pasta as per packet.

  • While your pasta is cooking, heat a wok or large frying pan and add chili, courgette and red pepper.

  • Add the chicken. When it starts to brown, add the stock.

  • Bring to the boil and simmer until the chicken is cooked through. The aim is for the chicken and vegetables to absorb some of the stock. Take off the heat once you think the chicken is ready.

  • Drain your pasta and mix it with the pesto and the chicken and vegetables. Pour into a large bowl to serve.

  • Garnish with some fresh leaves and serve with toasted sourdough.

    • Roasted almond and wild garlic pesto

    This yields 800ml of pesto

    150g wild garlic, washed and stalks removed

    100g fresh basil, washed and stalks removed

    100g lightly toasted nibbed almonds

    100g freshly grated parmesan cheese

    300ml rapeseed oil

    A pinch of salt and pepper to taste

    Blitz everything in a food processor. Split into three or four jars and pour a little rapeseed oil on top to seal. You can freeze some but it will last at least a week in the fridge.