Gem Avocado 2pk

What makes a Gem® avocado gourmet?
Gem® avocados are carefully selected and hand-picked to ensure you enjoy great flavour time after time. Picked at just the right moment, they offer a rich, nutty taste and a beautifully smooth, silky, creamy texture that feels truly divine. Their slightly thicker skin also makes them easier to scoop, giving you more delicious flesh with less fuss and more enjoyment.
Looking for inspiration? Try them in a wonderful pasta dish with a twist (see recipe) and let the naturally rich flavour of Gem® avocados shine.

Creamy Gem® avocado linguine with parmesan and basil
Gem® avocado and pasta might seem like an unlikely combination, but in fact they make a deliciously rich and creamy sauce. If you'd prefer to keep this vegan, you can leave out the cheese, or use a plant-based substitute.

Perfectly Ripe & Ready to Eat Rich, Buttery & Creamy

Keep Refrigerated

Sleeve

Tray - Recycle

Storage:
Keep refrigerated.
For best before date see front of pack.

Usage:
4 Servings

Distributor:
Westfalia Fruit Ltd,
West Marsh Road,
Pinchbeck,
Spalding,
PE11 3UG,
UK.

Additional Information:
Avocado

Class 1

Gem® is a registered trademark of Westfalia Fruit, used under licence by Westfalia Fruit International.

Ocado

Packed by:
Westfalia Fruit Ltd,
West Marsh Road,
Pinchbeck,
Spalding,
PE11 3UG,
UK.

Get in touch
info@gemavocado.com
Westfalia Fruit Ltd,
West Marsh Road,
Pinchbeck,
Spalding,
PE11 3UG,
UK.

Ingredients - Serves 2:
200g linguine or other long pasta / 1 Gem® avocado / 1 tbsp extra virgin olive oil / juice of 1/2 lemon / 1 garlic clove, peeled and crushed / 50g finely grated parmesan / 1/2 tsp chilli flakes / small bunch of basil
Method:
1. Cook the pasta in a large pan of salted water until done to your liking.
2. While it's cooking, peel and dice the Gem® avocado and use a stick or stand blender to whizz to a sauce with the oil, lemon juice and 3 tbsp cold water, then add the garlic and most of the cheese, keeping back a pinch for later, and whizz again. Season to taste with salt and the chilli flakes. Pick the leaves from the basil stems.
3. Drain the pasta well, toss with the sauce until well coated, then tuck the basil leaves around the plate. Top with the remaining cheese and serve immediately.