Creamy lemon & cabbage pasta with garlic crumbs

• large handfuls fresh chunky breadcrumbs↗2
• olive oil↗3 tbsp tbsp
• garlic cloves↗3

  finely chopped

• short pasta↗200g g

  such as twists, farfalle or penne

• medium onion↗1

  chopped

• white wine↗125ml ml
• zest ½ lemon↗
• crème fraîche↗140g g
• ½ small head Savoy cabbage

  very thinly sliced

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. In a bowl, mix the breadcrumbs with half the oil and 1 garlic clove, and season well. Spread out on a large baking tray and bake for 8 mins, until crisp and golden. Remove and set aside.

2. 2

   Cook the pasta in a large pan of boiling water until al dente. Meanwhile, pour the remaining oil into a frying pan, add the onion and remaining garlic, season and cook for about 4 mins until golden, then add the wine and lemon zest. Reduce for a few mins, then add the crème fraîche. Remove from heat but keep warm.

3. 3

   Add the cabbage to the pasta water for the last 3 mins of cooking time. Drain and return to the pan, add the creamy sauce to the pasta and toss together. Divide between 2 bowls and top with the crumbs.