of dried tomatoes, garlic, soy sauce, peppers and a little butter. On top extinguish with white wine and add chives form. Cook the pasta in salted water until al dente. Remove the skin from the avocado and mash it. Add salt, pepper, whipped cream, juice of one lemon and a little bit of oil from the pickled tomatoes. Rinse the arugula salad and sauté it briefly in a frying pan with olive oil, the remaining part of the dried tomatoes and garlic. On the plate, start with a bed of avocado puree, place the fish on it and the farfalle and the arugula.
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