Creamy lemon and cabbage pasta with garlic crumbs

Heat oven to 200°C. In a bowl, mix the breadcrumbs with half the olive oil and one third of the garlic, and season well with salt and pepper. Spread out on a large baking tray and bake for 8 minutes, until crisp and golden. Remove and set aside.

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 minutes until golden. 

Then add the white wine and lemon zest. Reduce for a few minutes, then add the creme fraiche. Remove from heat but keep warm.

Add the cabbage to the pasta water for the last 3 minutes 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 garlic breadcrumbs.