Creamy lemon & cabbage pasta with garlic crumbs

PREP: 10 MINS

COOK: 20 MINS

EASY

SERVES 2

Ingredients

• 2 large handfuls fresh chunky breadcrumbs

• 3 tbsp olive oil

• 3 garlic cloves, finely chopped

• , such as twists, farfalle or penne200g short pasta

• , chopped1 medium onion

• 125ml white wine

• zest ½ lemon

• 140g crème fraîche

• ½ small head Savoy cabbage, very thinly sliced

Method

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. 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. 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.